Bruschetta 'n Cheese-Stuffed Chicken Breasts

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video by: kraft

This spin on bruschetta gives you tomatoes, cheese, basil and stuffing inside a cleverly rolled chicken breast for a savory, better-for-you dish.

time

prep:

15 min

total:

1 hr

servings

total:

8 servings

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What You Need

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

pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

small boneless skinless chicken breast halves (2 lb.)

1/3

cup KRAFT Italian Roasted Red Pepper Dressing

It's for dipping and dunking and mixing-upping. And yes, for salad too.

Make It

HEAT oven to 350ºF.

step 1

COMBINE tomatoes, 1/2 cup cheese and basil in medium bowl. Add stuffing mix; stir just until moistened.

step 2

PLACE 2 chicken breasts in freezer-weight resealable plastic bag. Pound chicken to 1/4-inch thickness. Repeat with remaining chicken breasts. Place chicken, top-sides down, on cutting board; cover with stuffing.

step 3

ROLL chicken breasts up, starting at one short end. Place, seam-sides down, in 13x9-inch baking dish; drizzle with dressing. Bake 40 min. or until chicken is done (165°F). Top with remaining cheese; bake 5 min. or until melted.

Kraft Kitchens Tips

Variation

For a south-of-the-border chicken dish, simply use diced tomatoes with bell or jalapeno peppers, chopped fresh cilantro instead of the basil and KRAFT Mexican Style Shredded Cheese instead of the mozzarella cheese.

Serving Suggestion

Serve with CRYSTAL LIGHT Iced Tea and hot cooked broccoli sprinkled with KRAFT Grated Parmesan Cheese.

How to Store Long-Stemmed Fresh Herbs

Place long-stemmed fresh herbs, such as parsley, cilantro and dill, in a tall glass with the stem ends down. Fill with an inch of cold water; make sure no leaves are under the water. Cover the leaves loosely with a plastic bag and refrigerate until ready to use, changing the water every 2 days. Herbs should stay vibrant and fresh for about 5 days.

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mariem21

posted:3/21/2006

creza03

posted:3/13/2006

The stuffing was aromatic and flavorful! However, the chicken took really long to cook through. I would make it again and maybe instead of rolling it I would butterfly cut the chicken while still a little frozen and stuff it that way.

sariegirl

posted:3/12/2006

This was great! we made it for friends and love loved it, too. We only has 4 chicken breasts, so we put the extra stuffing around the sides - very tasty!

Libby220

posted:3/8/2006

This was delicious and really easy to make. I added some extra salad dressing to the stuffing mix for added flavor.

MOM2TDK

posted:3/2/2006

This recipe was easy to make and delicious to eat. Even my picky 2-year old loved it!! I will definately make this again!!

detchell

posted:3/1/2006

Absolutely delicious and very easy to make. We had leftovers and ate it again the next day - still just as good.

a cook

posted:2/23/2006

Made this tonight for the 1st time and it was very good, will definitely make it again! Used a vinegrette dressing instead and it turned out very good.

kmassone

posted:2/21/2006

Easy to make. Tasted very good and filling.

eenasue28

posted:2/16/2006

Instead of using chicken breats halves I cut the chicken in half the long way and stuffed it like that-it turned out great! Next time I might brown the chicken breasts before baking them for a slightly crispier texture.

a cook

posted:2/6/2006

Great even as left overs!!!!