Last week I made bruschetta chicken using leftovers from the dinner party the weekend before.  The chicken turned out great and now I’ve added another successful pantry party meal to my recipe index.

Bruschetta chicken (recipe inspired by Weight Watchers goat cheese and herb stuffed chicken breast)


1 cup caprese bruschetta (note, exclude the baguette in the recipe)
4 chicken breasts
1/2 cup bread crumbs
4 teaspoons mayonnaise
Salt and pepper


Preheat the oven to 425 degrees. Spray a nonstick baking pan with nonstick spray.

Cut a pocket into the side of each chicken breast about 2 1/2 inches long. Place about 1/4 cup of the caprese bruschetta in each chicken breast.  Lightly press the pocket closed with a fork. Season with salt and pepper.  Brush the top side of each breast with the mayonnaise. Dip the chicken, one piece at a time, coated-side down into the bread crumbs. Transfer coated side up to the baking pan.

Spray the tops of the chicken lightly with nonstick spray. Bake until the chicken is cooked through and the crust is golden, about 25 minutes.

Serve on top of whole wheat pasta (I added about another 1/2 cup of caprese bruschetta to the pasta and topped with parmesan).