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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kmconly

posted:6/29/2010

Delicious! Super easy, yet looks fancy - everyone loved it!

saranimu

posted:5/24/2010

fairly easy to make. not the greatest tasting dish tho. missing something.

a cook

posted:5/17/2010

YUM! I altered the recipe by using french bread cubes seasoned with sage and thyme in place of the StoveTop Stuffing.

claire9230

posted:4/26/2010

very tastey!

morando3

posted:4/24/2010

AHHHHHH-MAZING! Easy and delicious!!!

msullivan9989

posted:4/21/2010

I've made this and the casserole version from this site for two different bunko parties. Was a big hit. Makes plenty for 8.

noni523

posted:4/15/2010

I just made thjs for dinner. It was easy and delicious! My family loved it! Even the kids. I am sure my husband will be requesting this for dinner again!

a cook

posted:3/30/2010

A family fave! Delicious and very easy to make!

TASTER1008

posted:3/30/2010

Fantastic flavor combination. Super quick and easy. Even my 5 year old ate it. Needed a little longer cooking time to reach safe temp.

srosfeld

posted:3/19/2010

Very Delicious! I made this with a little bit of cream cheese in the mixture. Everyone loved it! Recommend to all!