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Bruschetta 'n Cheese-Stuffed Chicken Breasts

Bruschetta 'n Cheese-Stuffed Chicken Breasts recipe
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kraft

What You Need

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1-1/4 cups  KRAFT Shredded Mozzarella Cheese, divided
1/4 cup chopped fresh basil
1 pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken
8 small boneless skinless chicken breast halves (2 lb.)
1/3 cup  KRAFT Italian Roasted Red Pepper Dressing

Make It

HEAT oven to 350°F.

1
COMBINE tomatoes, 1/2 cup cheese and basil in medium bowl. Add stuffing mix; stir just until moistened.

2
PLACE 2 chicken breasts in large freezer-weight resealable plastic bag; pound to 1/4-inch thickness. Remove from bag. Repeat with remaining chicken breasts. Place chicken, top-sides down, on cutting board; cover with stuffing. Starting at one short end, tightly roll up each breast. Place, seam-sides down, in 13x9-inch baking dish; drizzle with dressing.

3
BAKE 40 min. or until chicken is done (165°F). Top with remaining cheese; bake 5 min. or until melted.

Kraft Kitchens Tips

Special Extra
For a south-of-the-border chicken dish, use canned diced tomatoes with bell or jalapeño peppers, chopped fresh cilantro instead of the basil, and KRAFT Mexican Style Shredded Cheese instead of the mozzarella.
How to Store Fresh Basil
Fresh basil is a very delicate herb. Prolong its shelf life by storing it properly. Just wrap the basil in damp paper towels, then place in a resealable plastic bag and store in the refrigerator up to 4 days.
How to Pound Chicken Breasts
Use side of heavy can, rolling pin or meat mallet to pound the chicken to desired thickness.

nutritional information

K:47297v2E:91510

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