Page 65 - cookbook1

Bruschetta Stuffed Balsamic Chicken

• 2 tomatoes, diced (about 2 cups)
• 1/3-cup packed fresh basil ribbons
• 1 cup shredded part skim mozzarella cheese, divided
• 6 (4-ounces each) skinless, boneless chicken breasts
• salt and fresh ground pepper, to taste
• 2 tablespoons extra virgin olive oil
• 1/4-cup balsamic vinegar
• 1/3-cup low sodium, fat free chicken broth
• 3 garlic cloves, minced
• 1 teaspoon Italian Seasoning

INSTRUCTIONS

• Preheat oven to 350F.
• In a mixing bowl, combine tomatoes, 1/2 cup cheese and
basil; stir just until combined and set aside.
• Pound each chicken breast to 1/4-inch thickness, being
careful not to tear or rip through.
• Season chicken with salt and pepper.
• Spoon previously prepared tomato mixture over each
chicken breast. You don't have to use all the stuffing -
any leftovers can be spooned over chicken right before
baking.
• Roll up the chicken breasts, wrapping them tightly, and
secure ends with toothpicks.
• Heat extra virgin olive oil in a stovetop and oven safe
large skillet.
• Add prepared chicken breasts to hot oil and cook over
medium-high heat for about 6 minutes, or until lightly
browned on all sides.
• In the meantime, prepare the Balsamic sauce.
• In a medium bowl combine balsamic vinegar, chicken
broth, garlic, and Italian seasoning; whisk until
thoroughly combined.
• Remove chicken from heat.

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