Stuffed Chicken Braciole

My spouse is traveling for work this weekend, so it’s been meals for one here around this house. I’ve been a bit under the weather and my appetite has been wonky as a result. I have been begrudgingly cooking my dinners (rather than just eating yogurt). I tried something new last night, and boy, it was out of this world!

A friend of mine on Pinterest posted a recipe where chicken was rolled with  minced garlic, basil, and a cube of mozzarella cheese. I thought this seemed like a delicious idea, so I wanted to try it out while the spouse was away – test driving, if you will. Of course I gave it my own spin.

This was my “pinspiration” from Pinterest:

Chicken Stuffed With Basil, Garlic, and Mozzarella

Chicken Stuffed With Basil, Garlic, and Mozzarella

Basically I sliced the chicken lengthwise, to create a pocket. I lined the chicken with chopped basil, garlic, and one ounce of mozzarella cheese (not shredded). I simply closed the chicken by folding it over, brushed on a little olive oil mixed with salt and pepper, and sprinkled some plain breadcrumbs on top. I was just about to pop it in the oven when I remembered I had some crushed tomatoes in the fridge. I quickly spooned some tomatoes around the chicken – not on it and popped it in an oven for about 30 minutes at 350 degrees. Oh man, DELISH!!!!! The chicken alone was fantastic – reminded me of braciole. A nice wallop of basil and garlic. The tomatoes absorbed all the cooking juices and I served the chicken with the sauce on the side, so I could dip for extra flavor. Had it with simple roasted broccoli (olive oil and salt).

This is DEFINITELY a keeper! I wish I had made a 2nd one to have as leftovers for lunch today!

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