Italian Stuffed Chicken Breasts Made with Bruschetta Blend Olive Oil

Tender chicken breasts, creamy ricotta, silky mozzarella, and savory spinach come together with bright tomato and herb notes for a dinner that feels both comforting and lively. The Bruschetta Infused Olive Oil Blend brings basil, oregano, garlic, and tomato into the filling and the sear, layering the whole dish with that classic bruschetta-inspired flavor from the first bite to the last. It is an easy choice for weeknight dinner, Sunday dinner, or entertaining when you want something homey but still impressive.

Garden Infuzions

Italian Stuffed Chicken Breasts Made with Bruschetta Blend Olive Oil

Juicy chicken breasts are stuffed with creamy ricotta, spinach, and mozzarella, then finished with the bold tomato, basil, oregano, and garlic character of Bruschetta Infused Olive Oil Blend for an easy dinner that feels special.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 4 boneless skinless chicken breasts
• 2 tablespoons Bruschetta Infused Olive Oil Blend
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups fresh spinach chopped
• 2 cloves garlic minced
• 1/4 cup sun-dried tomatoes chopped
• 1 tablespoon fresh basil chopped
• 1/2 teaspoon dried oregano
• 1 cup cherry tomatoes halved
• 1 tablespoon unsalted butter
• 2 tablespoons plain breadcrumbs

Equipment

• 1 Large skillet for searing
• 1 baking dish or oven-safe skillet for finishing in the oven
• 1 Mixing bowl for the filling
• 1 Chef’s knife for cutting pockets in the chicken
• 1 set Measuring spoons for seasoning and oil
• 1 Instant-read thermometer for checking doneness

Method

 

Instructions

1. 1. Preheat the oven to 400°F and lightly grease a baking dish or oven-safe skillet.
2. 2. In a bowl, mix the ricotta, mozzarella, Parmesan, spinach, garlic, sun-dried tomatoes, basil, oregano, and breadcrumbs until well combined.
3. 3. Slice a pocket into each chicken breast, being careful not to cut all the way through. Season the chicken on both sides with salt and pepper.
4. 4. Spoon the filling evenly into the chicken breasts and secure the openings with toothpicks if needed.
5. 5. Heat the Bruschetta Infused Olive Oil Blend and butter in a large skillet over medium-high heat. Sear the chicken for 2 to 3 minutes per side until lightly golden.
6. 6. Transfer the chicken to the baking dish, scatter the cherry tomatoes around it, and spoon any remaining pan juices over the top.
7. 7. Bake for 18 to 22 minutes, or until the chicken reaches 165°F in the thickest part and the filling is hot and bubbling.
8. 8. Rest for 5 minutes before serving so the juices settle and the filling stays creamy.

Notes

For the neatest presentation, do not overfill the chicken breasts. If the filling seems loose, let it sit for a minute before stuffing so the cheeses hold together a little better. The bruschetta blend adds flavor to both the sear and the pan juices, so keep every drop in the final spooning over the chicken.

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Recipe Tips

Cut a deep pocket in each chicken breast without slicing all the way through so the filling stays tucked inside. If the chicken breasts are very thick, gently pound the thicker end for more even cooking.

Serving Suggestions

Serve with roasted potatoes, a simple green salad, or buttered pasta to round out the meal. A spoonful of pan juices over the top adds even more flavor at the table.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet or in the oven until warmed through.

Variations

Swap the ricotta filling for softened cream cheese and Parmesan for a richer texture. You can also add chopped sun-dried tomatoes or use provolone in place of mozzarella for a different melty finish.

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