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  • Bruschetta 'n Cheese-Stuffed Chicken Breasts

Bruschetta 'n Cheese-Stuffed Chicken Breasts

No referer *
Prep Time
20
min.
Total Time
1
hr.
Servings

8 servings

Think you don’t have the cooking chops to make Bruschetta 'n Cheese-Stuffed Chicken Breasts? Watch this video to learn how to cook stuffed chicken breast.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 350ºF.
  • Combine tomatoes, 1/2 cup cheese and basil in medium bowl. Add stuffing mix; stir just until moistened.
  • Place 2 chicken breasts in freezer-weight resealable plastic bag. Pound chicken to 1/4-inch thickness. Remove chicken from bag; place, top sides down, on work surface. Repeat with remaining chicken breasts. Spoon stuffing mixture over chicken.
  • Roll chicken breasts up, starting at one short end of each. 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.

Variation

For a south-of-the-border chicken dish, prepare using diced tomatoes with zesty mild green chiles and KRAFT Mexican Style Finely Shredded Four Cheese, and substituting fresh cilantro for the basil.

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 basil, 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.

Servings

  • 8 servings

Healthy Living

  • Good source of calcium
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1-1/2 Carb Choice

Diet Exchange

  • 1 Starch
  • 1 Vegetable
  • 4 Meat (L)

Nutrition Bonus

Made with lean meat, this Italian-flavored main dish makes a delicious addition to your family's healthful eating plan. And as a bonus, it's a good source of calcium from the cheese. Eating right has never tasted so good.

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 290
Total fat 8g
Saturated fat 3g
Cholesterol 75mg
Sodium 600mg
Carbohydrate 21g
Dietary fiber 2g
Sugars 4g
Protein 32g
% Daily Value
Vitamin A 10 %DV
Vitamin C 10 %DV
Calcium 15 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Bruschetta 'n Cheese-Stuffed Chicken Breasts is rated 4.378378378378378 out of 5 by 37.
  • 2016-07-26T10:32CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_7, tr_30
  • loc_en_US, sid_90708, PRD, sort_relevancy
  • clientName_khcrm
Rated 5 out of 5 by from I made this last night and it was a hit! I made this last night and it was a hit! This was also my first attempt at making stuffed chicken breasts and I tweaked the recipe a little. Will make again! I marinated the chicken in an italian/herb marinade for 30 minutes before stuffing. I added some herbs to the tomatoes and I only used 4 chicken breasts. My boyfriend loves extra stuffing. There would have been none if I made all 8 or even 6 of them. I also skipped the dressing part since I marinated the chicken. We have a convection oven, so I only needed to bake at 350 for 35 minutes for the chicken to be perfect.
Date published: 2015-02-11
Rated 5 out of 5 by from I started makin this recipe a few years ago when I inadvertantly got a Kraft Foods magazine at my... I started makin this recipe a few years ago when I inadvertantly got a Kraft Foods magazine at my house. We love it..but I do add the garlic, I also have Roasted Garlic Salt with Parsley I like to add. If I don't have that I add salt and I like to put Italian seasoning in it. The next time I make it, I'm thinking of Marinating the chicken over nite with the dressing first to give it a tad more flavor ;)
Date published: 2013-11-08
Rated 5 out of 5 by from I made this dish TWICE in one week! 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!
Date published: 2012-01-02
Rated 3 out of 5 by from It was a tasty meal and pretty easy to make for how elegant it looked. It was a tasty meal and pretty easy to make for how elegant it looked. I even impressed my husband with it! The only thing that I didn't like was the prep time. It stated in the magazine that it would only take around 15 minutes...not even close. It was like 45 min. to an hour, but other than that, I would recommend this recipe to other women for its simplicity.
Date published: 2012-10-04
Rated 4 out of 5 by from Really good! 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.
Date published: 2012-01-04
Rated 3 out of 5 by from Good taste and semi-easy to make. 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.
Date published: 2012-04-19
Rated 5 out of 5 by from Made this using Rotel diced tomatoes and peppers instead of the diced tomatoes called for. Made this using Rotel diced tomatoes and peppers instead of the diced tomatoes called for. Spiced it up and gave it great flavor! For the reviewer who said oven temp was off, the oven temp is 350 degrees, the 165 degrees refers to the internal temp of the breast when done.
Date published: 2013-12-31
Rated 4 out of 5 by from Very good, although the recipe directions not too clear(covered or uncovered in oven? Very good, although the recipe directions not too clear(covered or uncovered in oven?) We did cover it with foil for most of the time, and uncovered at the end to let the cheese melt. We did have leftover stuffing, but spread it over the top before baking.
Date published: 2013-04-06
  • 2016-07-26T10:32CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_7, tr_30
  • loc_en_US, sid_90708, PRD, sort_relevancy
  • clientName_khcrm

K:47297v1:90708

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