- Cooking Time: 30
- Servings: 2
- 2 large chicken breasts, butterflied
- salt & pepper
- cooking spray
- 1 roma tomato, sliced
- fresh basil leaves
- 2 slices of provolone cheese
Preheat your oven to 350.
On a baking sheet, lightly spray with cooking spray.
Season both sides of the chicken breast with salt & pepper.
Once butterflied, place 2 slices of tomatoes on one half of each breast.
Top tomato slices with 1-2 basil leaves.
Top basil leaves with 1 slice of provolone, that's been cut in half to fit.
Fold the butterflied chicken closed like a book.
Place stuffed chicken on greased baking sheet.
Bake in preheated oven for 30 minutes or until juices run clear.
Top with fresh basil chiffonade
Here's my simple & light recipe for bruschetta chicken.
I served this with roasted asparagus
and mushroom risotto.