Bruschetta ’n Cheese Stuffed Chicken Breasts

Ingredients

• 1 can (19 fl oz/ 540 mL) diced tomatoes with garlic and olive oil, undrained
• 1-1/4 cups KRAFT Mozzarella Shredded Cheese, divided
• 1/4 cup chopped fresh basil
• 1 pkg. (120 g) STOVE TOP Stuffing Mix for Chicken
• 8 small boneless skinless chicken breasts (2 lb./1kg)
• 1/3 cup KRAFT SIGNATURE Roasted Red Pepper with Parmesan Dressing

Directions

1. 1 PREHEAT oven to 350°F. To prepare stuffing, combine tomatoes and their liquid, 1/2 cup shredded mozzarella cheese, basil and dry stuffing mix, stirring until just moistened.

2. 2 PUT 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 thickness. Repeat process in the same bag with remaining chicken breasts, 2 at a time.

3. 3 PLACE pounded chicken breast, smooth-sides down, on cutting board. Spread evenly with 1/8 of the stuffing mixture.

4. 4 ROLL chicken breast, starting at the narrow end, as tightly as possible around stuffing mixture.

5. 5 PLACE in 13×9-inch baking dish with seam side down, as this allows the chicken to hold together nicely. Pour dressing evenly over chicken and bake for 40 min.

6. 6 SPRINKLE with remaining 3/4 cup cheese; continue baking 5 min. or until cheese is melted and chicken is cooked through (170°F).

Email to a friend | Print this recipe | Back