Bruschetta Chicken
  • 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
  1. Preheat your oven to 350.
  2. On a baking sheet, lightly spray with cooking spray.
  3. Season both sides of the chicken breast with salt & pepper.
  4. Once butterflied, place 2 slices of tomatoes on one half of each breast.
  5. Top tomato slices with 1-2 basil leaves.
  6. Top basil leaves with 1 slice of provolone, that's been cut in half to fit.
  7. Fold the butterflied chicken closed like a book.
  8. Place stuffed chicken on greased baking sheet.
  9. Bake in preheated oven for 30 minutes or until juices run clear.
  10. Top with fresh basil chiffonade
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.