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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tkjkbrown

posted:3/28/2006

We had this at a dinner party and it was so good! Made it as the recipe called for and it turned out great.

odellmontgomery

posted:3/28/2006

Recipe has potential

a cook

posted:3/28/2006

This recipe was very easy to make and tasted really good. It was the first time I've ever prepared stuffed chicken of any kind. The "filling" ingredients really complemented each other. I will definitely make this one again. Just be careful with the amounts for the "filling" ingredients. They may need a little adjusting, especially if you are only cooking for two people, like I am.

twssadie1

posted:3/28/2006

This recipe was so easy and tasted like I spent days making it. Everyone just loved it. It is our new favorite.

judybev

posted:3/28/2006

I am not an experienced cook, but this recipe was easy! It looked and tasted great.

Denise218

posted:3/28/2006

My husband said it was one of the best things I'd ever made!!!!

a cook

posted:3/28/2006

It was good, easy to make. The stuffing quantities were way off though (made way too much).

nona118

posted:3/28/2006

Was simple and quick. I did substitute the fresh basil with basil pesto (had that in the freezer) also added a 1/4 tsp. Mrs. Dash tomato basil seasoning.

Dane Mom

posted:3/28/2006

Excellent..no fail recipe! Great flavor and super easy.

a cook

posted:3/28/2006

OF COURSE I ADDED MY OWN DIFFERENT THINGS TO THE RECIPE AND WE ALL THOUGHT IT WAS SUPERB. THE NEXT TIME MY DAUGHTER COMES HOME I AM GOING TO MAKE IT AGAIN. GREAT RECIPE TO HAVE EVERY FIVE WEEKS OR SO. OF COURSE I WILL EXPERIMENT A BIT MORE.