Bruschetta Stuffed Chicken

Bruschetta Stuffed Chicken 1 Bruschetta Stuffed Chicken 2 Bruschetta Stuffed Chicken 3


When I went to Italy a few years ago, I ate LOTS of bruschetta. Before leaving the States, I thought bruschetta was just a crusty piece of bread with some tomatoes on top.  Well, some Italian chefs certainly proved to me that bruschetta can be so much more than that! I had all different kinds while I was there.  Some were the traditional tomatoes, olive oil, and herbs.  Others had cheeses, bacon, prosciutto ham, seafood, mushrooms, or many other types of ingredients! It’s a very diverse and very Italian appetizer.

This recipe takes the classic version of the appetizer and turns it into a main dish. The chicken is stuffed with tomatoes, mozzarella cheese, and Italian herbs, and it tastes great!  I decided to make this because I actually had some leftover string cheese after making my Easy Pizza Rollups. They come with like a dozen in a pack, and I only needed 4 to make the rollups. I just love utilizing leftovers to make a new recipe!

Oh and, this is a Weight Watchers Recipe! Holla!

Bruschetta Stuffed Chicken

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Source:  2 Chics and a Blog

Serves: 4

WW Points: 4

4 thin sliced boneless skinless chicken breasts (or 2 regular skinless chicken breasts, cut in half horizontally)
1 can Italian diced tomatoes
1 teaspoon basil (you could also use fresh basil but I didn’t have any so I used dried basil)
2 gloves garlic, minced
1 teaspoon salt
1 teaspoon black pepper
4 sticks Mozzarella String Cheese

Preheat oven to 350 degrees.

Mix together tomato, basil, garlic, salt, and pepper.

If you’re chicken is too thick to roll up, place it under a piece of saran wrap and pound until about 1/2 inch thick.

Arrange chicken slices on baking pan.

Place one spoonful of tomato mixture in the middle of each slice of chicken.

Place 1 stick of string cheese on top of the tomato mixture on each piece of chicken. If string cheese is too long and sticks out of the edge of the chicken, you will need to cut it.

Wrap chicken around mixture and secure with a toothpick. Place another spoonful of the tomato mixture on top of each piece of chicken.

Cover with foil and bake for 20 minutes.

Uncover, bake for an additional 10 minutes.

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