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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jacksorbetter926

posted:3/29/2006

the stuffed chicken breasts turnes out very good, I had the kids over for my daughters birthday, and everyone raved, so I have to say it was excellent

kwachtler

posted:3/29/2006

I would only change one thing.... the next time I make this I will season the chicken breast with some salt/pepper and garlic also. Taste was very good!

klmily

posted:3/29/2006

Great recipe.But next time when I will make it I will add more undrained tomatoes.It felt a bit dry.

Evelynsmom

posted:3/29/2006

We love this!! I have a picky 2 1/2 year old and she tried and liked it. My 1 year old ate almost 1/2 of a piece. So easy to make, would be great to feed to company.

cpense

posted:3/29/2006

The chicken was great, my husband is a very picky eater, and he loved it. It was also very easy to make. Rolling the chicken wasn't as hard as I thought. I will definitely make this again!

Janderr100

posted:3/29/2006

It was so easy and had great flavor. My family raved and said that this would be great for company.

grandma lyn

posted:3/29/2006

delicious, would definitely make again, had left over stuffing that I nestled around the chicken breasts

jlora

posted:3/29/2006

This recipe is easy to make and very good. A ceasar salad makes a great side!

inamargr

posted:3/29/2006

SUPERB!