Print

Flavorful Bruschetta Stuffed Chicken Breast Recipe with Easy Balsamic Glaze

bruschetta stuffed chicken breast - featured image
Print Recipe

A simple yet impressive stuffed chicken breast recipe featuring fresh bruschetta filling and a homemade balsamic glaze, perfect for quick weeknight dinners or cozy gatherings.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (6–8 ounces each)
  • 1 cup diced fresh Roma or vine-ripened tomatoes (about 150 grams)
  • 1/3 cup roughly chopped fresh basil (about 10 grams)
  • 2 cloves garlic, minced
  • 2 tablespoons finely diced red onion (about 20 grams)
  • 2 tablespoons extra virgin olive oil (30 ml), divided
  • Salt and pepper, to taste
  • 1/2 cup fresh mozzarella or ricotta cheese (120 ml), torn or dolloped
  • 1/2 cup balsamic vinegar (120 ml)
  • 1–2 tablespoons honey or brown sugar (15–30 grams)
  • 1 teaspoon dried Italian herbs (optional)

Instructions

  1. Prep the Bruschetta Filling (10 minutes): In a mixing bowl, combine diced tomatoes, chopped basil, minced garlic, diced red onion, and 1 tablespoon olive oil. Season with salt and pepper to taste. Toss gently and set aside.
  2. Prepare the Chicken Breasts (10-15 minutes): Place each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken until about 1/2 inch thick and even. Remove the top layer of wrap.
  3. Stuff the Chicken (5-7 minutes): Spoon 2-3 tablespoons of the bruschetta mixture onto the center of each chicken breast. Add about 2 tablespoons of fresh mozzarella or ricotta cheese on top. Fold or roll the chicken over the filling and secure with toothpicks or kitchen twine if needed.
  4. Sear the Chicken (5 minutes): Heat the remaining 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes on each side until golden brown.
  5. Bake the Chicken (15-20 minutes): Transfer the skillet to a preheated oven at 375°F (190°C). Bake until the chicken reaches an internal temperature of 165°F (74°C), about 15-20 minutes depending on thickness. If not using an oven-safe skillet, transfer chicken to a baking dish after searing.
  6. Make the Balsamic Glaze (10 minutes): While the chicken bakes, pour balsamic vinegar into a small saucepan. Add honey or brown sugar and simmer over medium heat, stirring occasionally, until thickened into a syrupy glaze, about 8-10 minutes.
  7. Rest and Serve (5 minutes): Let the chicken rest for 5 minutes after baking. Remove toothpicks or twine. Drizzle the balsamic glaze over each chicken breast before serving.

Notes

Pound chicken breasts to even thickness for uniform cooking. Secure stuffing with toothpicks or twine to prevent filling from spilling. Sear chicken before baking to lock in juices and develop a golden crust. Use a meat thermometer to ensure chicken reaches 165°F internal temperature. Simmer balsamic glaze gently to avoid burning; add water if too thick. Rest chicken after baking to keep it juicy.

Nutrition

Keywords: bruschetta stuffed chicken, balsamic glaze, stuffed chicken breast, Italian chicken recipe, easy weeknight dinner, healthy chicken recipe, gluten-free chicken

Find it online: https://zorbmeal.com/flavorful-bruschetta-stuffed-chicken-breast-recipe-with-easy-balsamic-glaze/