Wednesday, June 24, 2009

bruschetta & cheese stuffed chicken breasts


1 can (14 1/2 oz) Italian-style diced tomatoes, undrained

1 1/4 C shredded mozzarella cheese, divided

1/4 C chopped fresh basil

1 pkg (6 oz) stuffing mix for chicken

8 THIN (may have to pound them flat) boneless skinless chicken breast halves (about 2 lbs)

1/3 C Kraft Roasted Red Pepper Italian w/Parmesan Dressing OR Kraft Sun-Dried Tomato vinaigrette dressing

Preheat oven to 350. combine tomatoes and their liquid, 1/2 C shredded mozzarella cheese, basil and dry stuffing mix. Stir until just moistened.

Place thin chicken breast on cutting board and spread with 1/8 of the stuffing mixture. Roll chicken breast, starting at the narrow end, as tightly as possible around stuffing mixture and place in 13x9 in baking dish w/seam side down. Repeat with all other chicken breast halves. Pour dressing evenly over chicken and bake for 40 min.

Sprinkle with remaining 3/4 C cheese and bake 5 minutes longer, or until cheese is melted and chicken is cooked through.

No comments:

Post a Comment