Go Back
Delicious bruschetta chicken topped with fresh tomatoes and basil on a plate

Bruschetta Chicken

A delightful Italian-inspired dish featuring tender chicken breasts rolled with fresh tomatoes, basil, and mozzarella, all baked in a savory balsamic sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

Chicken and Filling
  • 6 pieces skinless, boneless chicken breasts You can also use chicken thighs for a richer taste.
  • 2 cups diced tomatoes Freshness is key; substitute with cherry tomatoes if preferred.
  • ⅓ cup packed fresh basil ribbons Dried basil can work but use less.
  • 1 cup shredded part-skim mozzarella cheese Use any cheese that melts well, such as Fontina.
Seasoning and Sauce
  • 2 tablespoons extra virgin olive oil Substitute with any neutral oil if necessary.
  • ¼ cup balsamic vinegar Can be replaced with red wine vinegar.
  • ⅓ cup low sodium chicken broth Vegetable broth can keep it vegetarian.
  • 3 cloves garlic (minced) Use garlic powder if needed, but flavor will vary.
  • 1 teaspoon Italian seasoning Fresh herbs are better if available.
  • Salt and freshly ground black pepper (to taste) Always adjust to your preference.
Garnish
  • Basil ribbons and balsamic glaze Optional but enhances presentation.

Method
 

Preparation
  1. Preheat the oven to 350˚F.
  2. In a mixing bowl, combine the diced tomatoes, ½ cup shredded mozzarella cheese, and basil. Stir just until mixed.
  3. Pound each chicken breast to a 1/4-inch thickness, being careful to keep the shape intact. Season with salt and pepper.
  4. Spoon the prepared tomato mixture over each chicken breast; use as much stuffing as desired.
  5. Roll each chicken breast tightly, securing the ends with toothpicks.
Cooking
  1. Heat olive oil in a large oven-safe skillet over medium-high heat.
  2. Add the rolled-up chicken breasts and cook for about 3 minutes per side, or until golden brown.
  3. While the chicken cooks, prepare the balsamic sauce by whisking together balsamic vinegar, chicken broth, minced garlic, and Italian seasoning in a bowl.
  4. Remove chicken from heat; if you have leftover tomato mixture, spoon it over the chicken. Pour the balsamic sauce over them.
  5. Transfer the skillet to the oven and bake for 20 minutes. Flip the chicken and bake for another 15 minutes.
  6. Sprinkle with the remaining mozzarella cheese and bake for 5 more minutes until melted.
  7. Let rest for 5 to 8 minutes. Optionally, garnish with basil ribbons and drizzle balsamic glaze before serving.

Notes

Store leftovers in airtight container for up to 3 days. Reheat in the oven. You can freeze portions for up to 3 months.