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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HelenHoer

posted:9/2/2009

My mother in law, sister in law and I all take turns cooking for our family business. We take a week at a time and quite honestly, without admitting, try to one up each other. This recipe as well as several others from Kraft.com have won me the Meal of the month award (so to speak). I am chomping at the bit to share the web sight with them because of all of the wonderful recipes but I am not quite ready to give away my secret. However, I share them at work and also with MY side of the family on a regular basis. Thank you thank you thank you!!!! HELEN

a cook

posted:9/2/2009

Didn't live up to my expectation, lotta' work pounding out the chicken breasts.

AshleyMcKim

posted:9/2/2009

This recipe is so tasty and very easy to make. My husband asked when I was going to make it again.

shelbell416

posted:9/2/2009

Very easy and delicious!

emilyeve01

posted:9/2/2009

This recipe gave me hope in the kitchen. It's the first meal i made for my husband and he loved it. It was SO easy. I've made it a couple times and the only thing i would change is to coat the chicken with the dressing a second time 5 or 10 min before you take it out of the oven. The chicken is a bit dry without the second layer of it.

a cook

posted:8/26/2009

This was just okay... the flavoring didn't totally impress my boyfriend and me.

rmcclimond

posted:8/26/2009

My family of picky eaters LOVED this recipe. My pickiest little one - who swears she doesn't like tomatoes - asked if I would make it again next week. I had 1/2 the stuffing mixture left over, and just discarded it; if Hubby and I weren't dieting, I would have baked it too.

a cook

posted:8/22/2009

My kids, once again, do not like the tomatoes, so I didn't put the whole can

a cook

posted:8/19/2009

Delicious chicken! I made this for my family and they could not stop telling me how great it was. I would highly recommend it.

LoriSutherland01

posted:8/13/2009

My family inhaled the Bruschetta cheese stuffed chicken! They made me promise to make it again very soon. Needless to say, I will. I cook for my dad, son and grandson. They are all picky eatrs, but tey all loved it. It also worked well with my diabetic diet. Thanks.