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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muzacgurl

posted:3/30/2006

This recipe was awesome! My family loved it. I think next time I might spread marinara sauce over the top instead of the dressing, then add the cheese. It was still really delicious. I highly recommend!

kimmy1447

posted:3/30/2006

Pre-make for parties. Looks fancy, tastes great, and soooo easy!

gdwinston

posted:3/30/2006

fast and easy to make

a cook

posted:3/30/2006

This was such an awesome easy dish to make! I increased the amount of dressing I used and I also added a bit of extra mozz cheese to the tops. I've never had chicken that was so juicy! I have already given this recipe out to my friends!

a cook

posted:3/30/2006

I love this recipe. I am not a good cook and it was so simple to make! I have to say though I didn't use all of the exact ingredients (used italian dressing as a substitute), it still turned out delicious! Everyone is now asking me to cook it again for them to enjoy.

RUSTY9211

posted:3/30/2006

I am not a cook by any means, but I wanted to start trying. I like the short prep times that Kraft offers on their meals. That is right up my alley and this was my first meal. My family loved the chicken and said that I can cook for them anytime I want. It made me feel really good. Thanks Kraft for the great Food and Family Magazine that I get in the mail. I think I will be cooking more often now....Thanks

renneke

posted:3/30/2006

I did increas the salad dressing to 3/4 cup..my family loved it. I will share this dish with all my friends and family. A++++++

Shellhail

posted:3/30/2006

This recipe was great! Really easy to make and it was absolutely delicious! The whole family LOVED it! Next time I'll have to make twice the amount! A very easy and VERY TASTY recipe

a cook

posted:3/30/2006

What a great recipe! The whole family loved it! They want me to double the recipe next time.

sexyexpy

posted:3/29/2006

We love this! I used Stove Top San Francisco Style Sourdough stuffing....sooooo gooood! I also used the left over stuffing over the top. Thanks for such a good recipe.