Bruschetta Chicken


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Serves 2 | Prep Time | Cook Time 30

Why I Love This Recipe

After such a wonderful lunch with my Chicago Cookers & Bakers, I was inspired by the bruschetta that was served at our picnic for lunch. As a result, we had bruschetta chicken.

Here's my simple & light recipe for bruschetta chicken.

I served this with roasted asparagus

and mushroom risotto.


Ingredients You'll Need

2 large chicken breasts, butterflied
salt & pepper
cooking spray
1 roma tomato, sliced
fresh basil leaves
2 slices of provolone cheese


Directions

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


Questions, Comments & Reviews


I made this last night for dinner and it was amazing!

I made this for a dinner with friends and it was a hit, healthy, tasty , pretty and soo easy.


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