Bruschetta 'n Cheese-Stuffed Chicken Breasts

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Bruschetta 'n Cheese-Stuffed Chicken Breasts recipe

photo 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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Hollyns

posted:3/24/2006

i made this recipe last night for my husband and a friend and her boyfriend everyone loved it..it was AWSOME!!!

shunt9

posted:3/24/2006

I made this for dinner last night and it was a hit with my husband. Very easy to assemble for a weeknight dinner. Used Balsamic vinaigrette instead of the listed dressing and sprinkled parmesan cheese on the chicken with the mozzarella cheese. Yum!

a cook

posted:3/24/2006

My husband loved this!! I couldn't find the Roasted Red Pepper Italian, so I substituted Italian Pesto Dressing and sprinkled Parmesan on top. Delicious and easy to fix. Will definitely serve to company.

CoachLizzie

posted:3/23/2006

Wow!!! Simple and elegant looking....I can't wait to make this dish for company, I wouldn't change anything.

pigheaded

posted:3/23/2006

i got my new issue of food and family magazine yesterday. i made this recipe tonight for dinner. my family loved it. they asked me to make it again next week for dinner.

a cook

posted:3/23/2006

Thought this was very good for what is in it and it is very simple to make. The best part is pounding the chicken! Shared the recipe with my co-workers. Will definitely make it again.

barb12341

posted:3/23/2006

This recipe was so easy and so delicious. Everyone enjoyed it and would like to have it again. Thanks

heluvsmycookies

posted:3/23/2006

I made this dish yesterday for my family and mom and dad and they all loved it. It tasted like a chicken pizza to me because of all the Italian flavors. I'll do this again for sure.

n3wmama

posted:3/23/2006

Easy to make and a good main dish. Will make again. Family loved it!!!

mymelody929

posted:3/23/2006

very good and very easy to make. couldn't believe i cooked it.