• Cooking Time: 30
  • Servings: 2
  • Preparation Time:


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.


  • 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

Categories: Main Dish  Oven  Poultry 
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