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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a cook

posted:3/27/2006

So Simple and looked like you spent hours! (I pre-pound chicken breast and freeze them to save time.) Full of flavor and very moist. My husband commented that it tasted like it had an Italian tomato sauce even though it did not. Will make this one again

vingram1998

posted:3/27/2006

This recipe was fabulous, quick and lots of flavor!

kbatson

posted:3/27/2006

I made this last night and it was easy to make and it was a big hit with everyone. My husband was surprised at how filling 1 chicken breast was.

a cook

posted:3/27/2006

We loved it! I would love it if it were downsized for a two person portion. Make sure if you have any left over stuffing, you sprinkle it around in the pan. It's great. I also used the Italian style cheese crumbles and mixed a little spaghetti sauce with the dressing mix. It was really great.

a cook

posted:3/27/2006

it was very simple to make, and it was very good.

jdi77

posted:3/26/2006

This was absolutely delicious and I am very very picky. The only problem I had was finding the Kraft roaster red pepper dressing (I guess you have to live in a big city to find it), we found something close and used that....and it was fabulous.

vick182

posted:3/26/2006

This was the easiest stuffed chicken recipe I have ever made. My husband loved it, and went back for seconds.

1webbmom

posted:3/26/2006

SO Easy. Clean Plates all around

Stasia32

posted:3/26/2006

Kraft, you guys rock! My husband said this was his new favorites, and I had to put the remainder up to keep him going back for thirds. It was easy and absolutely delicious! I made one change by using the whole wheat Stove Top Stuffing mix for Chicken. This made it even more nutritious.

jennifer williams2