Search thousands of recipes reviewed by home cooks like you.

Stuffed Tomato Basil Chicken

Stuffed Tomato Basil Chicken

  • Prep

  • Cook

  • Ready In

YOYO78

This recipe is a great twist to everyday chicken. I was bored one afternoon and came up with this idea for dinner! This recipe can be reduced in fat by omitting the cheese and bacon.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 721 kcal
  • 36%
  • Fat:
  • 49 g
  • 75%
  • Carbs:
  • 7g
  • 2%
  • Protein:
  • 58.7 g
  • 117%
  • Cholesterol:
  • 180 mg
  • 60%
  • Sodium:
  • 1850 mg
  • 74%

Based on a 2,000 calorie diet

Directions

  1. Place chicken breasts on a cutting board. With a sharp knife, slice chicken breasts horizontally, without slicing them completely in half. Open the chicken breasts like a book. Place chicken and marinade into a large resealable plastic bag. Refrigerate for 30 minutes.
  2. Preheat oven to 500 degrees F (260 degrees C).
  3. Place opened chicken breasts on a broiler pan. Place 4 basil leaves on the bottom half of each chicken breast. Top each with 2 or 3 tomato slices and 1 slice of cheese, and fold over top half of chicken (if necessary, fasten with toothpicks). Wrap 3 slices bacon around each chicken breast.
  4. Cook in preheated oven for 15 minutes. Turn chicken, and cook 15 minutes more. Remove from oven, and sprinkle chicken with Parmesan. Return to oven, and cook until cheese is melted, about 2 to 3 minutes.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Shawnna Boles
70
7/16/2009

This is a wonderful dish! Instead of using a marinade, I make my own with olive oil, white vinegar, garlic, and Italian seasoning. I use two pieces of thin cut chicken breast instead of slicing a regluar breast in half, I double the amount of provolone, keep the same ammount of basil, leave out the tomato, double the amount of bacon, and leave off the parmesan. I cook it on a rack set over a baking sheet so that the bacon will crisp (instead of cook in the juices).This tastes especially good with "Pasta with Scallops, Zucchini, and Tomatoes", found here on this site. EDIT: I've made more changes to this dish since I first made it. I now marinade thin cut chicken breast in Italian dressing overnight, drain it, spread basil pesto on the insides of the chicken, lay double the amount of provolone (smoked provolone is best, yum) on one slice of chicken, top it with another slice of chicken, and wrap it in double the amount of bacon (first lengthwise, then widthwise, then lengthwise again to remove the need for toothpicks). The basil pesto makes a huge difference and really enhances the taste of the dish, and the more fat the bacon has in it, the better. It seems to soak into the chicken and leave it extra tender. Everyone LOVES this recipe!

Christine W
31
12/20/2007

This was absolutely wonderful! The flavors in this dish are amazing! I dont have a broiler pan so I had to cook these on just a plain cookie sheet, which worked out well minus slightly burning the bacon and setting off the smoke alarms lol. I cooked the bacon for a few minutes in the microwave to make sure it got fully cooked in the oven. also didn't have grated parmesean so I just used mozerella and it was still amazing. My 3 yr old loved it and so did I. I butterflied my chicken and pounded thin before marinading...which I did for about 4 hours before cooking. highly recommend this dish! **I also used roma tomatoes...just as a personal preference and would recommend those for this dish**

SEASHELL
29
12/17/2005

Wow! This chicken was awesome! My boyfriend is extremely picky, and he even liked it! The only suggestion I have is to cook the bacon for a couple of minutes in the microwave first, because parts of the bacon were not fully cooked.