Bruschetta Stuffed Chicken Breast

Chicken is such a wonderful protein because it will take on any flavor that you pair with it. Bruschetta Stuffed Chicken Breast is made by marinating pounded chicken breasts in a light Italian dressing. The chicken is then stuffed with classic bruschetta ingredients such as fresh tomatoes, fresh basil, garlic, oregano, and mozzarella cheese. That’s not all; then the whole stuffed chicken roll is dipped in crunchy breadcrumbs before baking. Talk about delicious! Try my flavorful Bruschetta Stuffed Chicken Breast for a delightful family meal.

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Is this Dish Considered Low Carb?

Typically, lean chicken breast is a low carb food on its own. Chicken is a wonderful source of protein and is widely considered to be a great keto diet option. This dish as written does have breadcrumbs, however, so that does influence the carb count to 17g per serving. Swapping the breadcrumbs out with finely chopped nuts or gluten-free breadcrumbs can help lower the carb count.

While this dish is not considered low carb, it only contains 17 grams of carbs per serving. Looking for more low carb meals? Try my Low Carb Cheeseburger Bites!

Ingredients in Bruschetta Stuffed Chicken Breast

• boneless, skinless chicken breasts
• light Italian dressing
• Roma tomatoes
• onion
• fresh basil
• dried oregano
• reduced-fat shredded mozzarella cheese
• salt
• black pepper
• garlic powder
• Italian Panko bread crumbs

How to Make Bruschetta Stuffed Chicken Breast

Preheat the oven to 375° F, and lightly coat a 13×9-inch baking dish with nonstick cooking spray.

Place the chicken breasts in between 2 pieces of plastic wrap, and using a meat mallet, pound them out to about ¼-inch thick.

Place the pounded chicken breasts in a gallon-size resealable bag with the Italian dressing, and marinate in the refrigerator for at least 30 minutes.

While the chicken is marinating, make the Bruschetta topping: In a medium mixing bowl, combine the tomatoes, onion, basil, dried oregano and cheese, then set aside.

When the chicken has marinated, allow the excess Italian dressing to drip off each chicken breast back into the bag, and then lay the chicken out flat on a large cutting board. Evenly season each side with the salt, black pepper, and garlic powder.

Spoon the Bruschetta mixture on the short end of the chicken, then tightly roll each breast and secure with a toothpick.

In a shallow baking dish, or on a large plate, spread the Panko breadcrumbs out and roll each Bruschetta chicken in them to coat.

Transfer the coated chicken rolls to the prepared baking dish and top each one with the remaining Bruschetta mixture, then bake for 25-30 minutes, until done.