Bruschetta Stuffed Balsamic Chicken

Is there a better flavor combination than tomatoes, mozzarella and basil?  I think it's pretty hard to beat!  Adding the balsamic sauce brings this dish up a notch too.,  


  • 2 tomatoes, diced (about 2 cups)
  • 1/3 cup packed basil leaves, cut into ribbons
  • 1 cup shredded mozzarella cheese, divided
  • 6 (4 ounces each) boneless skinless chicken breasts
  • salt and pepper to taste
  • 2 tbsp olive oil
  • 1/4 cup balsamic vinegar
  • 1/3 cup low-sodium chicken broth
  • 3 garlic cloves, minced
  • 1 tsp Italian seasoning


Preheat oven to 350 degrees.

In a mixing bowl combine diced tomatoes, 1/2 cup cheese and basil.  Stir until combine.

Place chicken breasts in a large plastic bag or put between two pieces of plastic wrap and pound chicken down until it's about 1/4 inch thick.  

Season both sides of chicken with salt and pepper.  

Spoon tomato, mozzarella and basil mixture into the middle of the flattened chicken breast and roll up, securing them with toothpicks or you can use butcher's twine if you prefer.  Don't worry if you can't fit all of the mixture in the chicken breasts, you can just top the chicken with it before putting it in the oven.

Heat olive oil in an oven safe skillet over medium high heat.  

Add rolled chicken breast and cook on each side for about 2 minutes or until they are browned on all sides. 

While chicken is cooking, prepare the balsamic sauce.  Combine balsamic vinegar, chicken broth, garlic and Italian seasoning and whisk until combined.

Remove chicken from heat, top with remaining tomato mixture, pour balsamic sauce over chicken and place in the oven.

Cook for 20 minutes, flip chicken over and cook for an additional 15 minutes.  

Sprinkle with remaining mozzarella cheese and bake for an additional 5 minutes.

Remove from oven, top with more fresh basil if you would like and serve immediately.


Recipe by Diethood