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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keljo3

posted:3/22/2006

It was very good, even my 8 year old loved it!!!!!!! Easy to make!!!

Chuck18

posted:3/22/2006

That looks and tastes great Tracy, great idea as well, the only problem that I have with it is I have to count my salt intake per day, and this is almost half of what I can eat in a 24 hour day, but it would earn a Blue Ribbon at any State Fair, plus, if the recipe cards was by your product's more could enjoy this treat as well, I think, and even pass out sample's of it in the stores for a product taste test, what do you think ?.

cmlet

posted:3/22/2006

a cook

posted:3/22/2006

Easy and very attractive. Looks like you spent a lot of time when you didn't - gotta' like that. Great dish for company.

a cook

posted:3/22/2006

it was alright. My husband did not like it. sry

Suzito

posted:3/22/2006

It was like eating at a 5 star gormet foodary!

Jared2deb

posted:3/22/2006

It was so quick and easy to make. It literally only took 15 minutes to throw together. My 22 month old said, "Good mom. More." If a toddler asks for seconds, you know it's good! A great, fast and easy dish to make for guests.

pheasant7

posted:3/22/2006

I didn't have the italian tomatoes, so used low-sodium as I have a blood pressure problem. so also used fat free Ranch Dressing. I use this dressing in a lot of dishes.

maureen583

posted:3/22/2006

i have not tried this recipe yet, but i do eat with my eyes first, i did like the idea of butterflying the chicken instead of rolling it. thank you for the tip.

a cook

posted:3/22/2006

All enjoyed the results of this recipe, very flavorfull and continued to taste great as a left-over