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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tythenet

posted:3/28/2006

Great recipe. This one is a keeper!! I added Italian bread crumbs to the chicken after drizzling with the dressing and baked it was really awesome. Next time I am going to try the South of the Border style. Kids loved it also.

kenjen4

posted:3/28/2006

Easier than it looks!! Even the kids LOVED it!!!

a cook

posted:3/28/2006

I used Ranch Dressing and it turned out good.

a cook

posted:3/27/2006

Simply Delicious!

cmakell

posted:3/27/2006

This was okay .. i would season my chicken the next time .. the stuffing was good though

klucht770

posted:3/27/2006

Great Recipe!! My family loved it even our 5yr old picky eater enjoyed them. Will definately make this again!!

kell_210

posted:3/27/2006

very good my husband is a very picking eater but he enjoyed this recipe very much and wants me to make it again

jess133

posted:3/27/2006

This was so easy to prepare I made this with a garden salad.. Tasted like I spent hours on the meal.. Will make this again..

nvaughn13

posted:3/27/2006

My entire family loved it and will make again - many more times!!!!

lawbuddy

posted:3/27/2006

Wonderful and easy! Tastes a lot like chicken pizza...very yummy! Would definitely recommend...looks kind of fancy but quite simple and great tasting!!