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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daduk

posted:6/25/2009

I made this for dinner last night and it was delicious. I used diced tomatoes with garlic, oregano and basil, cause that is what I had, but followed the recipe to a "T" besides that. Will be making again.

a cook

posted:6/24/2009

Excellent!!!

tacospike

posted:6/23/2009

LOOKS LIKE IT WOULD BE GREAT IM GOING TO TRY IT

a cook

posted:6/23/2009

I loved it one of the best my family coul not get enough.

melyssa03

posted:6/23/2009

very very yummy!

heidiltrimble

posted:6/20/2009

Holy WOW! it looks good, tastes good, smells amazing, & would be a great dish for entertaining. I added fresh parmesean cheese to the bruchetta mix, and instead of drizzling the dressing I laid the chicken in it top side down before laying the stuffing on top and rolling it up. I served it with angel hair pasta, in a olive oil, garlic, and diced tomato sauce. FANTASTIC!

pucstihutti

posted:6/17/2009

I made this recipe for my son and his wife. They absolutely loved it. My daughter-in-law said it was the best. I will make it again.

celynwmn1689

posted:6/14/2009

Amazing. I served it with a vegetable to keep the meal light.

1heather

posted:6/10/2009

Loved it! Couldn't find the exact dressing. So, I used the vidalia onion with roasted peppers instead. Yummy! Will make again.

DeDe4987

posted:6/9/2009

The entire family LOVES it, and it is simple to make. It makes a large amount, so we freeze the left overs and heat them up another time, for a quick yummy dinner. I make the Kraft Parmesian potatoes with this and some roasted brussel sprouts tonight.