Bruschetta Chicken Bake
Bake chicken breasts with a delicious homemade bruschetta
Servings 3 servings
Calories 385kcal
Ingredients
- 1 lb roma tomatoes
- 3 cloves garlic
- 1 cup fresh shredded parmesan cheese
- 2 tbsp extra virgin olive oil
- 2 tbsp aged balsamic vinegar
- 2 tsp dried basil
- 1 tsp kosher salt
- ¼ tsp fresh cracked black pepper
- 3 boneless skinless chicken breasts about 1.5-2lbs total
- Fresh basil and balsamic reduction for garnish
Instructions
- Preheat the oven to 400F.
- Prepare the bruschetta by finely dicing the roma tomatoes. Mince the garlic and mix tomatoes, garlic, parmesan cheese, olive oil, balsamic vinegar, dried basil, salt and black pepper together in a mixing bowl
- Cut a slice through the side of the chicken breasts so that you are able to stuff them, but DO NOT cut all the way through into 2 filets. You want to create a little pocket
- Grease a casserole dish with olive oil and place the chicken breasts in the dish. Fill the center of each chicken breast with some of the bruschetta. Cover the tops of the chicken breasts with the rest of the bruschetta
- Place in the oven and bake at 400F for 28-32 minutes depending on the size of the chicken breasts. Check after 28 minutes to ensure that the chicken has reached an internal temperature of 165F.
- Remove from the oven and allow to cool slightly. Top with fresh basil and a drizzle of balsamic reduction.
Notes
- Serve with pasta, roasted potatoes or rice
Nutrition
Serving: 1g | Calories: 385kcal | Carbohydrates: 10g | Protein: 38g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 1451mg | Potassium: 851mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1560IU | Vitamin C: 23mg | Calcium: 440mg | Iron: 2mg