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Mozzarella-Stuffed Bruschetta Chicken

We won our softball game last night! 2-3 now, making a comeback :)

Because we had a game at 6:45, we didn't even get home till about 9:15- so dinner was really late. Normally, we would have just grabbed something easy, but the chicken was already prepped, so I had to make it. Before I got home last night from work, Jeff had pounded out two chicken breasts, seasoned them, and stuffed them with mozzarella cheese and spinach (you can find out more on how to do that here). This bruschetta idea is new for me, and is based off of Iowa Girl Eats Stuffed Turkey Burgers, and it turned out delicious!

So, when we got home, I seared off the chicken on both sides in a little olive oil and put it into the oven for 30 minutes (which gave us plenty of time to clean up for dinner).

While that cooked, I boiled some water for the pasta, and also made my bruschetta topping. I simply combined tomatoes, basil, garlic, olive oil, salt and pepper in a small bowl and popped it into the fridge to chill.

While that was chilling, I cooked my pasta and let some balsamic vinegar reduce on the stove until it was a nice syrup.

After about 25 minutes, I turned off the oven while everything came together. When I took out the chicken, it was perfectly cooked and oozing cheesy goodness.

Mmmmm....the best part is the browned cheese! You better believe we snacked on that part before we plated. Yum. To serve, I start with a pile of whole wheat spaghetti, topped with the chicken.  Then I spooned on a bunch of the bruschetta topping, and drizzled some balsamic glaze on top! It was one of the best things I've made in a while- I think. It has all of my favorite ingredients! Cheese, balsamic, basil, tomatoes....awesome. This would also be a great dish to entertain with.

This is a huge portion, but I figured we had worked up an appetite at our game and whatever we didn't finish we could save for lunch. Yeah. Right.  There wasn't a crumb left on either plate! Nothing better than going ot bed with a full belly ;)

I kinda wish I had saved some now. Damn. I hope everyone has a great day! My sister is coming into town, so we have company for dinner. Homemade gnocchi (with some new sauces and veggies) and a bottle of Malbec it is....yessssss. Can't wait!


2 chicken breast, pounded into 1/4 inch thickness

1/4 cup mozzarella cheese

1/2 cup chopped, fresh spinach

salt and pepper

3 tbs olive oil

3 large tomatoes (diced)

1/4 cup fresh basil

1 clove garlic, minced

1/3 pound whole wheat spaghetti

1/2 cup balsamic vinegar

For the chicken: Pound our chicken breast into 1/4 inch thickness, then season with salt and pepper. Place cheese and spinach on top and roll chicken. Secure with toothpicks. Sear for 1 minute on each sides in a sautee pan and place in the oven at 350 degrees to cook for 25 minutes.

In a small bowl, combine tomatoes, basil, minced garlic, 1-2 tbs olive oil, and salt and pepper. Place in fridge to chill.

Cook pasta according to package directions. In another saucepan, simmer vinegar over medium-high heat, until it has reduced by half and is similar to a syrup.

Place spaghetti on the plate first, then top with a chicken breast. Spoon half of the bruschetta mixture on the chicken, then drizzle reduced balsamic over everything. Top with parmesan and serve!



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Reader Comments (2)

OMG - that looks phenomenal!!

The colors and that crust from the cheese is droooool worthy. Yum!

I made this last week! It was awesome! The brushetta is amazing!

August 1, 2010 | Unregistered CommenterMegan

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