Stuffed Tomato Basil Chicken

SUBMITTED BY: YOYO78 PHOTO BY: Becca

"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."

PREP TIME	45 Min
COOK TIME	30 Min
READY IN	1 Hr 15 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

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INGREDIENTS

4 (6 ounce) boneless, skinless chicken breasts
1/2 (12 ounce) bottle garlic and herb marinade
16 fresh basil leaves
1 large tomato, thinly sliced
4 slices provolone cheese
12 slices bacon
1/4 cup freshly grated Parmesan

READ REVIEWS (43)

DIRECTIONS

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.
Preheat oven to 500 degrees F (260 degrees C).
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.
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.

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REVIEWS

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Reviewed on Dec. 17, 2005 by SEASHELL

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.

6 users found this review helpful

Reviewed on Oct. 24, 2006 by Shawnna

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.

4 users found this review helpful

Reviewed on Jun. 4, 2007 by JENNIFER313

This has got to be one of my favorite chicken recipes! The basil really tasted delicious with the other flavors and paired well with the chicken. I used sun-dried tomatoes instead of fresh ones, but the flavor of the tomatoes was completely overshadowed by the basil. I couldn't really taste the provolone either. I think the keys to this dish were the marinade, basil, bacon, and parmesan on top. I made my own marinade with fresh crushed garlic, Italian seasoning, lemon juice, olive oil, white wine and salt & pepper. If I make it again I might just omit the other ingredients that I couldn't taste, and see if it makes a difference. All in all a fabulous recipe!

3 users found this review helpful

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Recipe Submitter:

YOYO78

	Cooking Level: Intermediate Home Town: Kenner, Louisiana, USA Living In: Houma, Louisiana, USA
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 811

Total Fat: 60g
Cholesterol: 180mg
Sodium: 1805mg
Total Carbs: 6.9g
Dietary Fiber: 0.6g
Protein: 56.9g

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