Bruschetta 'n Cheese-Stuffed Chicken Breasts

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Bruschetta 'n Cheese-Stuffed Chicken Breasts recipe

photo 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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karenferd

posted:1/28/2010

Much tastier the next day, the presentation is very impressive too.

acurachic81

posted:1/17/2010

I am not a big fan of eating, but this is one of my absolute favorites! I could eat it every week!!!

desiree587

posted:1/6/2010

very deliscous

a cook

posted:1/5/2010

I will be trying this recipe. Looks very good.Thanks,JO

a cook

posted:1/4/2010

This recipe was pretty good and easy to follow. The only thing I would change is the dressing, I found that it gave the chicken a sweet/weird flavor.I am going to try it with this garlic flavored olive oil instead. But otherwise I would make it again my family loved it and it's really easy...I love that I made "stuffed" chicken!!

bbw_32829

posted:1/1/2010

It is a great recipe. Wish there was more flavor so might add some more herbs or spices in the future to kick it up a notch.

adrianbinns

posted:12/30/2009

Love this! And it was a lot easier than it sounded like it would be. I make it every time I have the chance and have passed the reciep down to several people!

wafa12100

posted:12/30/2009

very easy and delicious.thanx

a cook

posted:12/22/2009

We really liked this recipe. I would make it again. Plus it was simple to make!

tureeza

posted:12/20/2009

Try putting the dressing in the freezer bag after you tenderize it and let it marinade in the fridge for a couple hours. Its so juicy like that! This is always a hit.