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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a cook

posted:6/12/2011

This was great! I used thin chicken breasts so I didn't have to pound the chicken and it was wonderful!

annaspruell

posted:5/29/2011

Super easy and delicious!

hotpants909

posted:5/25/2011

Pretty simple and yummy :P

chicagal01

posted:2/16/2011

This was so easy to make! I only made a couple of changes to it, based on what I had on hand. I used Mild Rotel instead of the tomatoes and mexican shredded cheese. DELISH!!! And the other reviewers are right, it is restaurant quality! TRY IT, you will LOVE IT!!

jenn.1211

posted:1/27/2011

Absolutely delicious! Hubby said it was like eating at a restaurant. We will definitely make this again. Didn't enjoy pounding the chicken and rolling them up so may try to find a different way to put it together next time.

hopema82

posted:1/24/2011

Love it! i always have these ingredients on hand and its so easy but tastes like it was a lot of work. Serve with steamed broccoli and you have dinner in 30 minutes!

steph_Ham0149

posted:1/9/2011

Next time will use more chicken breast to make up for extra stuffing mix.

sharris528

posted:1/2/2011

Loved this! Even my 6 yr old raved at how good this was. It was also very easy to make!

dankmd