• 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.