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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targetqueen66

posted:7/4/2009

This was a fabulous recipe....I'll definitely make it again. I served it with a tossed salad & garlic bread and voilla!Even my finicky son liked it.

a cook

posted:7/1/2009

Regarding "sorry to be a stickler," the recipe is named: Bruschetta 'n Cheese Stuffed Chicken Breast." Sorry, It does not say anything about stuffing the Bruschetta into the chicken. It clearly reads Bruschetta and ...... I feel the recipe name is true to the type of food.

smpoet

posted:6/30/2009

I'm sorry to be a stickler, but bruschetta is technically a combination of toppings on a toasted slice of baguette or other narrow-loaved bread. Therefore, one cannot "stuff" bruschetta. Kraft, please give it any other name, but stay true to the meaning of a type of food: afterall, you are a food purveyor.

stacyla00

posted:6/29/2009

Amazing and super easy!! We had one person pound the chicken while I rolled them up and it took less than 10 min total prep time. Yummy! We are making it again this week!!

ashleywilliams374

posted:6/29/2009

Mine didn't turn out exactly like the picture looks, but still tasted delicious. I think my problem was the breasts were too large, so I'm going to cut them into smaller pieces next time. But overall it tastes great!

classylady22

posted:6/28/2009

MY WHOLE FAMILY REALLY ENJOYED THIS DISH.IT WAS EASY TO MAKE AND CAME OUT LIKE THE PICYURE.I WILL MAKE THIS AGAIN,,,,

motherto2

posted:6/26/2009

We couldn't find the red roasted pepper dressing so we used Italian instead. It was still good. Very good recipe.

a cook

posted:6/25/2009

this was very good and moist all of my family really enjoyed it1

Mudder751

posted:6/25/2009

"Mom you need to make this more often. Its sooo good!" - 7 year old

IrmaNoel

posted:6/25/2009

I made this for father's day and it stole the show. I only wish I had made more but I have many request for up-coming events to make this again. Thanks