Bruschetta And Mozarella Stuffed Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Tonight's dinner was super-simple: I just pounded out a couple of chicken breasts and stuffed them with a mixture of diced Roma tomatoes, olive oil, garlic, basil and mozzarella (mmmmm... how I love le fromage St-Albert. Read more ...). Oh yes. Back on track. I rolled up the chicken breasts, and since there was a little bit of the tomato mixture left over, I just drizzled it on top and then baked them. And they were incredible Ingredients:
4-5 boneless skinless chicken breasts, pounded flat (use rolling pin or coffee mug) |
couple of roma tomatoes, diced into small die |
splash of olive oil |
4-5 slices thinly sliced fresh mozarella (you can use pre-packages or pre-sliced/pre-shredded for convenience) |
fresh basil |
few cloves of garlic, peeled and mashed |
Directions:
1. Preheat oven to 400 F
2. For each pounded flat chicken breast:
3. Lay one slice (or two, depending on how much you like mozarella) of mozarella on the chicken
4. Place small handful of mixture of tomatoes, basil, garlic and olive oil
5. Roll up chicken breast (place toothpick in the breast if you want to make sure it stays)
6. Bake at 400 F for 30-40 minutes or until juices run clear
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