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Bruschetta 'n Cheese-Stuffed Chicken Breasts

  • 8servings
  • 60minutes
  • 290calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12
MineralsNatrium, Chromium, Manganese, Calcium, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 can (14-1/2 oz.) no-salt-added diced tomatoes with basil, garlic and oregano , undrained

  2. 1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese , divided

  3. 1/4 cup chopped fresh basil

  4. 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

  5. 8 small boneless skinless chicken breast halves (2 lb.)

  6. 1/3 cup KRAFT Italian Roasted Red Pepper Dressing

  7. It's for dipping and dunking and mixing-upping. And yes, for salad too.

Instructions Jump to Ingredients ↑

  1. HEAT oven to 350ºF.

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

  3. 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 chicken, top-sides down, on cutting board; cover with stuffing.

  4. 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.

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