Bruschetta Stuffed Chicken

I’ve been getting the hint of mint lately when I go running on a certain route which makes me think of two things: 1. How much I love a good mojito during the summer and 2. I want to have an herb garden once we own a house!

IMG_3300Bruschetta is such a light and flavorful thing to eat in the summer except for one thing, it’s lacking protein. I live for protein! This lead me to stuffing a few chicken breasts so I could have the best of both worlds.

The next time I make it, I’m thinking of lightly breading the chicken with Italian bread crumbs to complete the look and mouthfeel. And I’ll have a mojito while I make it!



  • 3-4 chicken breasts
  • 3 cloves of garlic, minced
  • 2 cups diced tomatoes
  • 2 tbsp. fresh basil
  • 2 tbsp. olive oil
  • Salt and pepper to season the chicken


  • Preheat oven to 350.
  • Grease a pan to baking.
  • Season the chicken liberally.
  • Cut down the side of the chicken to make a flap large enough to stuff
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  • Mix together olive oil, basil, tomatoes, and garlic.
  • Fill each breast with bruschetta and lay on its side on the pan.
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  • Bake for 35-40 minutes or until the chicken has an internal temp. of 165F.