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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taramakesyumminess

posted:10/3/2011

Delish! Tasted like something that would come from a restaurant.

bettyboop2650

posted:9/28/2011

This dish was GREAT! Hubby and I both loved it. I didn't change a thing and look forward to making it again.

dsteiny89

posted:9/25/2011

This was very good!! Very easy to prepare...the whole family loved it!!

matt9191108

posted:9/20/2011

will be making over and over again

cmb1285

posted:9/1/2011

Really good, but it took me more time (like 20 mins more) to cook the chicken, so a more time-consuming dish. The tomato compliments the stuffing really well.

a cook

posted:8/23/2011

Our new favorite recipe. My family loved it.

a cook

posted:8/16/2011

Definitely a good choice for a nice family meal or for company. Can substitute the dressing for Kraft Sun Dried Tomato Vinaigrette.

mommadeti589

posted:8/12/2011

Wow this was amazing my kids ate it up so fast & it had me wanting more. I am having a hard time leaving some for my husband it was sooo yummy!!!

MarilynBeebe01

posted:6/27/2011

This is definitely one that I will serve to company. Easy and good.