Bruschetta stuffed chicken

By GrammaGribble

I made this as a leftover meal. It came out so good, I had to write down the way I made it before I forgot it! Came out so good!!!

Ingredients

• Boneless chicken breasts, butterflied, about 4 large
• Fresh mozzarella, sliced thin
• Bruschetta
• Fresh basil, as much as you like
• Diced plum tomatoes, about 6
• Chopped garlic (about 4 cloves)
• Salt to taste
• Italian flavored/seasoned bread crumbs
• Egg whites (liquid ones are ok)
• EVOO
• Toothpicks

Details

Servings 4
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

***** Make sure you have a frying pan that is OVEN SAFE TO AT LEAST 450 DEGREES for this recipe.

1. Preheat oven to 425. Dip outside of butterflied breasts in egg white, then in bread crumbs. On one side of butterflied chicken, place sliced mozzarella and top with bruschetta, but do not over-stuff. Fold breast in half and secure with 3-4 toothpicks on an angle. Repeat with remaining chicken.

2. Put EVOO in large oven-safe fry pan over medium low heat. Saute' chicken about 5 minutes. Flip chicken, saute' another 5 minutes, then transfer to preheated oven.

3. Cook in 425 oven about 20-25 minutes, uncovered. *Remove pan from oven and serve with light pasta dish or even over rice.

*WHEN REMOVING FRY PAN FROM OVEN THE HANDLE WILL BE HOT. I KNOW FROM EXPERIENCE!!!! =)