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Bruschetta 'n Cheese-stuffed Chicken Breasts

  • Prep Time: 15 Minutes (Total Time: 1 Hour)
  • Serving Size: 8
  • 1 can (14-1/2 ounce) Italian-style Diced Tomatoes, Undrained
  • 1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, Divided
  • 1/4 cup Chopped Fresh Basil
  • 1 pkg. (6 ounces) STOVE TOP Stuffing Mix For Chicken
  • 8 small Boneless Skinless Chicken Breast Halves (2 Pounds)
  • 1/3 cup KRAFT Roasted Red Pepper Italian With Parmesan Dressing
  • PREHEAT oven to 350°F. Combine tomatoes with their liquid, 1/2 cup of the cheese, the basil and dry stuffing mix; stir just until moistened.

    PLACE 2 chicken breast halves in large freezer-weight resealable plastic bag. Pound chicken with side of heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick. Repeat with remaining chicken breast halves, adding 2 at a time to bag. Place chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture. Starting at one of the narrow ends, tightly roll up chicken. Place, seam-sides down, in 13x9-inch baking dish. Drizzle evenly with dressing.

    BAKE 40 min. Sprinkle with remaining 3/4 cup cheese. Bake an additional 5 min. or until chicken is cooked through (170°F) and cheese is melted.

    KRAFT KITCHENS TIPS

    Variation

    For a south-of-the-border-style chicken dish, prepare as directed substituting diced tomatoes with bell or jalapeno peppers for the Italian-style diced tomatoes, KRAFT Mexican Style Shredded Cheese for the mozzarella cheese and chopped fresh cilantro for the basil.

    RECIPE COURTESY OF KRAFT FOODS