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Main dishes

Bruschetta 'n Cheese-Stuffed Chicken Breasts

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.
20 min
1 hr
8 servings

What You Need

can  (14-1/2 oz.) no-salt-added diced tomatoes with basil, garlic and oregano, undrained
cups  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
cup  chopped fresh basil
pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken
small  boneless skinless chicken breasts (2 lb.)
cup  KRAFT Italian Roasted Red Pepper Dressing

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, top sides down, on work surface; 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

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 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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