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Bruschetta 'n Cheese-Stuffed Chicken Breasts

Cooking 101: Stuffed Chicken Breasts

Elegant and packed with flavor, the real joy of these stuffed chicken breasts is how deceptively easy they are to make.
Recipe Rating: 4.5

what you need

  • 1 can (14-1/2 oz.) no-salt-added diced tomatoes with basil, garlic and oregano, undrained
  • 1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
  • 1/4 cup chopped fresh basil
  • 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
  • 8 small boneless skinless chicken breast halves (2 lb.)
  • 1/3 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing

make it

Step 1
1. PREHEAT oven to 350°F. To prepare stuffing, combine tomatoes and their liquid, 1/2 cup shredded mozzarella cheese, basil and dry stuffing mix, stirring until just moistened.
Step 2

2. PUT 2 chicken breast halves in a large, freezer weight resealable bag. Pound the chicken with the side of a heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick. Repeat process in the same bag with remaining chicken breasts, 2 at a time.

Step 3

3. PLACE pounded chicken breast, smooth side down, on a cutting board.Spread with 1/8 of the stuffing

Step 4

4. ROLL chicken breast, starting at the narrow end, as tightly as possible around stuffing mixture.

Step 5

5. PLACE in 13x9-inch baking dish with seam side down, as this allows the chicken to hold together nicely. Pour dressing evenly over chicken and bake for 40 min.

Step 6

6. SPRINKLE with remaining 3/4 cup cheese and bake 5 min. longer, or until cheese is melted and chicken is cooked through (internal temperature of 170°F). Makes 8 servings.

stuffed chicken breasts
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