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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veatchn

posted:4/3/2006

I made this receipe for Sunday family dinner. It was very good and easy to make. I would make this again, however, I would change it a little by making only six breasts so that you can have more stuffing in the middle.

reney6

posted:4/3/2006

This recipe was not difficult to follow, and the results left my family asking when can they have it again? It was YUMMY!

jenn12399

posted:4/2/2006

My family does not usually like Italian dishes. I did not tell them until after their first "mmmm". They loved it! I did change the dressing to Kraft Greek Vinaigrette and used a little extra cheese.

a cook

posted:4/2/2006

I made this for my family. My husband is pretty picky & even he enjoyed it.

angietbm

posted:4/2/2006

We are sharing this recipe with our friends. It was easy, delicious and very quick to make. Thank you so much!

jjacob82

posted:4/2/2006

My family and I loved this meal. Very simple and quick!

yvonnvk

posted:4/2/2006

This is a great dish, especially for my husband who is a very picky eater.

mickikelly

posted:4/2/2006

This was a very easy recipe that my whole family loved! I served it with garlic bread and a tossed salad.

DeeHolladay

posted:4/1/2006

I had to make changes to the recipe...I had used the last of my Italian dressing to marinade my chicken breast the night before, only had Savory Herb dressing and didn't have canned tomatoes, so I used fresh ones. This was still a terrific recipe. We definitely plan to make this again! Every bite gets better!

disangel

posted:4/1/2006

It was so easy. The ingrediants were simple and in 40 mins u have a tender seasoned chicken with a zesty stuffing interior! Very delicious, all my guests were impressed on this quick fix dinner! Soooo impressed would definitely make again very filling.