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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countrydeni

posted:7/26/2009

I have nine different palates to cook for and this recipe was a grand slam! Everyone liked it. My only problem was I didn't make enough!

cricketts84

posted:7/23/2009

Family loved it!! Even my picky eater. Definely will make again.

Rockinmomma09

posted:7/22/2009

Awesome. Not so good the day after though. Doesn't heat well in the moicrowave. Needs to be eaten fresh. I will be making this again soon!

MMendoza04

posted:7/22/2009

Very good and very simple to make. Wonderful appearance! I couldn't find the dressing in the store at all so I was not able to marinate. Not sure if I want to use it but if anyone has a suggestion on how to brown chicken on outside, let me know~

a cook

posted:7/21/2009

Easy to make, and simple to entertain with. My guests loved it.

winterwhispers

posted:7/21/2009

Can't quite give it 5 stars, but it was very tasty, even all 5 of my kids liked it. But it took a little too long to make for me. I wound up marinading the chicken, stuffing the breasts with the ingredients and putting it on the contact grill. With this I reduced the fat by doing so and gave it a little extra flavor as well.

mountainman91335

posted:7/16/2009

Great Recipe, easy to make.

diamond120

posted:7/11/2009

My family absolutely loves this!! So easy to make. The flavors are wonderful!

Kmoore688

posted:7/8/2009

AWESOME RECIPE!!! Everyone loved it from ages 2-60!

stef_alfeld

posted:7/5/2009

This was very easy and very tasty.