• 8servings
  • 45minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 can (14-1/2 oz.) Italian-style diced tomatoes , 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 roasted red pepper Italian with Parmesan Dressing (I pour more over the chicken after it is stuffed)

Instructions Jump to Ingredients ↑

  1. HEAT oven to 350°F Mix 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 resalable plastic bag. Pound with meat mallet or side of heavy can until chicken is 1/4 inch thick. Remove from bag; place, top-sides down, on cutting board. Repeat with remaining chicken. Spread chicken with stuffing mixture. Starting at 1 narrow 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). Sprinkle with remaining cheese; bake 5 min. or until melted.

  4. Variation For a south-of-the-border-style chicken dish, use diced tomatoes with bell or jalapeno peppers, KRAFT Mexican Style Shredded Cheese instead of the mozzarella cheese and chopped cilantro instead of the basil.


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