Bruschetta Cheese Stuffed Chicken Breasts Recipes

BRUSCHETTA-STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350°F.
• Mix diced tomatoes, chopped basil, and cheeses in a bowl with olive oil.
• In a separate bowl, combine bread crumbs, oregano, garlic powder, salt, and pepper.
• Place chicken breasts, one at a time, into a zip-top bag. Pound with a tenderizing mallet or a rolling pin until uniformly about 1/4" thick.
• Distribute tomato mix evenly on top of the chicken breasts. Roll each breast up, starting from one of the narrow ends. Moisten with water and roll in bread crumb mixture.
• Bake for approximately 30 minutes.
• Optional: about 5 minutes before cooking time is up, top each breast with a little of the reserved tomato mix. Continue baking until cheese is melted.

BRUSCHETTA & CHEESE STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees.
• Put tomatoes with their juice, 1/2 C cheese, seasonings, and dry stuffing mix in a large bowl and mix. Put bowl aside and prepare chicken.
• If the chicken breasts are small, put a breast between sheets of plastic wrap and pound the chicken with a heavy can, rolling pin or meat mallet until chicken is 1/4 inch thick.
• If the chicken breasts are large and very thick, cut them in two by cutting through the thickness of the breast, then pound as described above.
• Repeat for all the chicken breasts.
• Place the chicken, two breasts at a time, smooth side down on a plate.
• Spread evenly with stuffing mixture.
• Starting at the narrow end, roll the chicken as tightly as possible around the stuffing mixture.
• Place, seam-sides down, in an oiled 13x9 inch baking dish.
• Drizzle evenly with dressing.
• Bake for 40 minutes.
• Sprinkle the chicken with the remaining cheese and bake an additional 5-10 minutes until the cheese is melted and the chicken is cooked through (170 degrees internal temp).

ASPARAGUS-STUFFED CHICKEN ROLLS

Steps:

• In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., Flatten chicken to 1/4-in. thickness. Spread mustard over one side of each chicken breast. Down the center of each, place two sage leaves, a cheese slice, ham slice and four asparagus spears. Fold chicken over asparagus; secure with toothpicks., Place flour and egg in separate shallow bowls. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in the flour, egg, then bread crumb mixture., In a large skillet, brown chicken on all sides in butter and oil. Transfer to an 8-in. square baking dish coated with cooking spray. Add wine to skillet, stirring to loosen browned bits from pan. Pour over chicken. , Bake at 350° for 20-25 minutes or until chicken is no longer pink. Discard toothpicks.

BRUSCHETTA 'N CHEESE STUFFED CHICKEN BREASTS RECIPE

Steps:

• Preheat oven to 350°F. Mix tomatoes, 1/2 cup cheese and basil in medium bowl. Add stuffing mix; stir just until moistened. Place 2 chicken breasts in a freezer-weight resealable plastic bag; pound to 1/4-inch thickness. Remove from bag; place, top-sides down, on cutting board. Repeat. Spread chicken with stuffing mixture. Roll chicken breasts up; place, seam-sides down, in 13x9-inch baking dish. Drizzle with dressing. Bake 40 minutes or until chicken is done (165°F). Sprinkle with remaining cheese; bake 5 minutes or until melted.

BRUSCHETTA STUFFED CHICKEN

Steps:

• Preheat oven to 375 degrees F.
• Combine tomatoes, garlic, basil, balsamic vinegar and olive oil in a medium bowl.
• Season with salt and pepper and fold together. Allow to marinate while you cut the chicken.
• Carefully cut a pocket into the side of each chicken breast. Remove 1 cup bruschetta to a separate bowl and use that to carefully stuff about 1⁄4 cup bruschetta into each breast.
• Arrange the breasts on a parchment lined sheet pan. Top each piece with a piece of mozzarella cheese.
• Bake for 15-20 minutes, or until chicken registers 165 degrees when measured with a meat thermometer.
• To serve, top with reserved bruschetta and more basil.

SPINACH-STUFFED CHICKEN POCKETS

Steps:

• In a large skillet, saute spinach in 2 teaspoons oil until spinach is wilted. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the spreadable cheese, 2/3 cup bread crumbs and 1/4 teaspoon salt. Cut a pocket in the thickest part of each chicken breast; fill with spinach mixture. Secure with toothpicks., Place egg in a shallow bowl. In another shallow bowl, combine the pepper and remaining bread crumbs and salt. Dip chicken in egg, then coat with bread crumb mixture., In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170°. Discard toothpicks before serving.