Bruschetta Stuffed Chicken

Basil.

Beautiful, fragrant and delicious! And this meal is one of my favorite ways to use fresh basil from my fun, new basil plant I found at Wegmans! This chicken is simple to put together but gives you a gourmet meal to present to your family, which in our house helps alot when there are red and green "things" mixed in with their food! It's a great way to start off this great summer season.

Chicken Ingredients:

3 chicken breasts

Marinade- olive oil, salt, pepper, garlic powder, 2 torn basil leaves

Butterfly 3 chicken breasts and marinate in olive oil, salt, pepper, garlic powder, and basil leaves. Refigerate for as long as you can.

(To butterfly a chicken breast, just filet it, slowly, across from side to side but stop before you slice clear through. You will be able to unfold it and have a wide flat piece.) 

Preheat oven to 375 degrees

Bruschetta Ingredients:

3 medium tomatoes

1/4 cup of mozzerella cheese

5-6 leaves of basil

dash of salt, pepper, garlic powder

Dice tomatoes and remove the wet seeds. Tear the basil into the tomatoes. Toss with remaining ingredients. Set aside.

Lay the chicken out, cut side up, and lay some of the bruschetta on one half of the breast. Fold the other side over and toothpick to secure. Repeat with other two chicken breasts. Bake at 375 degrees for 30-35 minutes.