Recipe: Skinny Bruschetta Stuffed Chicken

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Bruschetta Stuffed Chicken

This is some serious comfort food! Crispy panko crumbs and creamy, melty cheese are a spectacular way to liven up your chicken. We especially love the zip that the Italian dressing imparts. The best part? It's only a little over 200 calories for one roll! Enjoy!

Bruschetta Stuffed Chicken

Bruschetta Stuffed Chicken

Bruschetta Stuffed Chicken

Bruschetta Stuffed Chicken

Pro tip: This would be good to serve on a bed of orzo that has been cooked and tossed with some olive oil, salt, pepper, balsamic and chopped basil.

Bruschetta Stuffed Chicken

RESIDENT MOM RECIPE REVIEW: "WOW, this recipe is fantastic! My family loved the Bruschetta Stuffed Chicken!! It was so easy to make and so well received. I followed the recipe the first try and loved it. The only change I made on the second attempt was to add the bottled sun-dried tomato with olive oil. My husband is asking me to put this into our weekly roundup. Perfect blend of flavors and so healthy!”– Susan, Resident Mom, March 2015

Bruschetta Stuffed Chicken

Prep time: 10 minutes + 30 minutes marinade time

Cook time: 25-30 minutes

Yield: 4 servings

Serving size: 1 chicken roll

Ingredients

4 (4-ounce) boneless, skinless chicken breasts

¼ cup light Italian dressing

3 Roma tomatoes, diced

½ yellow onion, diced

3 tablespoons chopped fresh basil

1 teaspoon dried oregano

¼ cup reduced-fat shredded mozzarella cheese

¼ teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

½ cup Italian panko bread crumbs

Instructions

    Preheat the oven to 375° F, and lightly coat a 13x9-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.

Nutrition Information

Per Serving: (1 chicken roll)

Calories: 216

Calories from fat: 43

Fat: 5g

Saturated Fat: 2g

Cholesterol: 69mg

Sodium: 770mg

Carbohydrates: 17g

Fiber: 2g

Sugar: 5g

Protein: 28g

WWP+: 6

SmartPoints: 4

The nutrition content of recipes on SkinnyMom.com has been calculated by Registered Dietitian, Jessica Penner, of Smart Nutrition.