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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slaceyRN

posted:9/28/2010

wonderful!

stacr75

posted:9/5/2010

I make this all the time for "fancy" occasions or when entertaining. People always say I go above and beyond and what a great cook I am...They don't know how super easy it is! This recipe is fantastic!

wackihiggs

posted:9/2/2010

I Tweeked this recipe a bit based on the ingredients I had in the house and it was very good. I used Grated swiss cheese and Kraft Sundried tomatoe dressing. Chicken was moist,and tasty and the cheese added a little zip.

Chandra7777777

posted:9/1/2010

it was wonderful and easy to make:)

a cook

posted:8/18/2010

I made this for a movie night with my friends and everyone raved about it. It was literally gone in 5 minutes once I took it out of the oven.

nilpo

posted:8/16/2010

Make sure you buy large chicken breasts. With normal size chicken breasts I had about twice as much stuffing as I needed.

jacklozada

posted:8/16/2010

This was delicious. I added a little pepper, garlic powder and oregano to the chicken. I used Cornbread stuffing instead of Stuffing for Chicken and I used Chicken broth instead of water. It was good and good for lunch the next day. I'm putting this in the recipe rotation. My family loved it.

JMC640

posted:8/5/2010

THIS RECIPE IS GOLDEN... IT HAS BECOME A STAR FAVORITE FOR MY FAMILY. IT IS SIMPLE AND EASY TO PREPARE. AND THE MESH OF FLAVORS ARE OUT OF THIS WORLD. MY FAMILY FELT LIKE THEY WERE EATING FROM A RESTARAUNT.

a cook

posted:7/27/2010

I'm new to this whole cooking thing and this one very easy and taste very well!

MirandaMG

posted:7/13/2010

this is by far my favorite chicken entree of all time.