Ingredients

1.

Bacon
3 slice - 6" long
2.

Broccoli
3 oz
3.

Coleslaw Mix (Dry)
4 oz
4.

Black pepper
0.13 tsp
5.

Mayonnaise
2 tbsp
6.

Sour cream
1 tbsp
7.

Lemon juice
0.5 tbsp
8.

Scallions
1 tbsp, chopped
9.

Roma tomato
4 oz
10.

Spinach
1 oz
11.

Basil
0.25 oz
12.

Salt
0.25 tsp
13.

Black pepper
0.13 tsp
14.

Balsamic vinegar
1 tsp
15.

Lemon juice
0.5 tbsp
16.

Olive Or Extra Virgin Olive Oil
1.5 tsp
17.

Chicken Breast Boneless Skinless Raw
2 lb
18.

Olive Or Extra Virgin Olive Oil
1.5 tsp
19.

Salt
0.25 tsp
20.

Black pepper
0.13 tsp
21.

Garlic powder
0.25 tsp
22.

Italian seasoning
0.5 tsp
23.

Mozzarella cheese, whole milk
4 slice (from pre-sliced package) - each 3/4 ounce

Instructions

1.
Cook bacon strips on your stovetop until they’re cooked to a crisp. Let the bacon strips cool before chopping them into bacon bits. Add your bacon bits to a large mixing bowl. Use a cheese grater to grate a head of broccoli until you yield the weight listed in the ingredients. For this recipe, it’s better to start grating at the core and working your way up instead of grating the head first.
2.
Add the grated broccoli to the mixing bowl along with the coleslaw mix. Add black pepper and mix the ingredients together. Mix together mayonnaise, sour cream, lemon juice, and chopped green onion. Mix the dressing into the mixing bowl until your coleslaw is complete. Set the coleslaw in your refrigerator to marinate while the remainder of the recipe is made.
3.
Dice the tomatoes and add them to a small mixing bowl. Remove the wet seeds from the tomatoes before you weigh and dice them. Add sliced spinach, sliced basil leaves, salt, pepper, balsamic vinegar, lemon juice, and olive oil to the mixing bowl. Mix the ingredients together and set this aside while you prepare the chicken.
4.
Turn on an oven to preheat to 375 degrees and line a sheet tray with parchment paper. Cut large, boneless chicken breasts into 8-ounce pieces and butterfly them. Flip the chicken breasts over to show the “outside”, and rub the second amount of olive oil into the breasts. Season the chicken breasts with salt, pepper, garlic powder, and italian seasoning. Flip the chicken breasts over to expose the “inside” and arrange them on the prepared sheet tray.
5.
Fill each chicken breast with the bruschetta you made earlier. Fold each chicken breast over and secure them shut with toothpicks. Bake the stuffed chicken breasts in your oven for 45 minutes or longer, until the chicken reads 165 degrees internally on a meat thermometer. Then, lay a slice of mozzarella cheese over each chicken breast and cook for 10 minutes or until the cheese is melted. Remove the toothpicks from the chicken, and serve it hot with cold coleslaw.