Bruschetta 'n Cheese-Stuffed Chicken Breasts

(1529)

rate it now!

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

add your photo

add to shopping list

add to recipe box

send/share

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.

Rate recipes, or edit your previous ratings and more. Sign In

EleishaH

posted:8/18/2012

I love this recipe! I make it all the time!

cbrooke.turman

posted:7/30/2012

I make this recipe anytime we have company over - everyone loves it and it is SO EASY (and the best part is that everyone thinks it is such a fancy dinner!). I have made this recipe SEVERAL times and it is my husband's favorite.

a cook

posted:7/13/2012

Super easy and delicious. makes for a quick easy dinner!

Beferzshort

posted:7/2/2012

My husband and I LOVE this recipe! It looks like it takes hours to prepare, and, while it is a little labor intensive, it doesn't take nearly as long as it looks! I make it for company when I want to impress ;-) Fresh basil REALLY makes a difference! I always end up having a lot of leftover stuffing, so I add it to the top and sides of the dish and we have a little extra as a side dish. I've started marinating the chicken breasts in the dressing overnight - it adds a LOT of flavor and makes them super moist and juicy! Tip: Make sure you have the chicken skin side DOWN when you pound - it won't fall apart that way!

a cook

posted:6/20/2012

this dish is delisous!

jo_shoe

posted:6/17/2012

I've made a similar version of this recipe. Instead of pounding out the chicken, I left the breast as normal & simply cut a slit in the side to make a "pocket" and then stuffed the chicken with the mixture. It's just as easy & tastes just a delicious!!!

SpanishCookies

posted:5/28/2012

This recipe is delicious! I love it everytime.

a cook

posted:5/23/2012

Really good! My mom and I made this together for my fiance's parents when they came over for special dinner. They made it look real easy in the video. It took longer than 15 mins to prep with both of us and my chicken didnt pound out all perfect but it tasted amazing and everybody raved about it. Will make again, just need a little more practice.

Juanitatrent02

posted:5/20/2012

This was easy to make and very good. It will be a regular at my House

Trudi09

posted:5/2/2012

Fantastic. My husband loved it. Fast & easy to make. Try it you will like it..