Bruschetta 'n Cheese-Stuffed Chicken Breasts

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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

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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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dwestp01

posted:4/19/2012

Good taste and semi-easy to make. I too had way too much stuffing left over so I just put it over the breasts and added a little more dressing so it was moist. I have a very similar Kraft recipe that does not require pounding the breasts so I think I would stick with that one instead.

reneetyet

posted:3/21/2012

Very good recipe!! Chicken was very moist.

ddclandry

posted:3/8/2012

This recipe was a hit with my husband and 2 teenage boys! Very tasty. I added a little water to the stuffing mix as it was still dry after I added the diced tomatoes. Also, I would cut stuffing mix in 1/2 had way too much leftover.

Alexias

posted:3/1/2012

This was a hit with my husband and daughter, who are both picky eaters. Much easier to make than I anticipated. Will definitely make again.

civicgyrl94

posted:2/24/2012

This was much easier than I thought and it was a hit at my dinner party.

tovinirm

posted:2/3/2012

Absolutely loved this recipe! Definitely can't wait to make it again!!

lil_tita86

posted:1/2/2012

I made this dish TWICE in one week! 1st for my parents then for my boyfriend. They raved over it. Super simple, packed with flavor. I added a bit of warm chicken broth to stuffing mix and put the rest in the bottom of the pan. Also I used Kraft Sun dried tomatoe dressing instead of the red pepper dressing b/c its what I had on hand. Worked prefect! This meal will impress people!

genein

posted:12/23/2011

Wonderful!

riotact24

posted:12/21/2011

This is one is easy but requires careful handling. It is amazing. My partner was very impressed with this. Very Flavorful. I will definitely be making this fancy looking recipe.

Cheychey05

posted:12/5/2011

AMAZING! Exactly like it was cooked at a restaurant. My parents both loved it. Great for a romantic dinner for two, too!