Bruschetta 'n Cheese-Stuffed Chicken Breasts

(1529)

rate it now!

you may also enjoy

Roasted Chicken

Grilled Bruschetta Chicken

Spicy chicken Lasagna Roll-Ups

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

add your photo

add to shopping list

add to recipe box

send/share

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.

Rate recipes, or edit your previous ratings and more. Sign In

joeytucker422

posted:12/13/2009

So easy and tasty! I mixed with italian style breadcrumbs instead and topped it with a drizzle of italian dressing, sun dried tomato pesto, and mozzarella cheese. Delicious! Instead of pounding the chicken I always cut the chicken down the middle "fillet" style. So one breast becomes two breasts. They cook evenly and you don't have a huge mess :)

a cook

posted:12/6/2009

Everyone loved it, including my 1 1/2 year old (in teeny tiny cut up portions)

a cook

posted:12/2/2009

very easy, full of flavor and the chicken remains moist. Great for weeknights or entertaining.

mreed16

posted:12/2/2009

My husband loved this! He told me it was like something you would get from a fancy restraunt. I thought it was relatively easy to make, but I think I'm going to try a differnt stuffing flavor and add a few more spices. I thought the stuffing and flavoring was a little bland for my taste. But, overall really easy and yummy.

tasha7465

posted:12/1/2009

It was easy to make, however maybe a different stuffing flavor would be better.

Annsmommy04

posted:11/17/2009

This was a HUGE hit. We're cheese lovers, so I added fresh shaved parmesan in the stuffing mixture. I also melted mozzarella cheese on top of the chicken breasts.

a cook

posted:11/15/2009

This was yummy in my tummy!

a cook

posted:11/15/2009

Yum and sooo easy!

a cook

posted:11/15/2009

Excellent flavor. Company loved it!

TeanaRae

posted:11/12/2009

Amazing!!! My husband went crazy for it...so delicious....plus it gets better each additional time that you make it. I used spicy canned tomatoes and it gives it an amazing kick...plus don't skimp on the cheese:)