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Bruschetta Stuffed Chicken Breasts Recipe

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This recipe for Bruschetta Stuffed Chicken Breasts is from Cooking in the Cleveland Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (14-1/2 oz.) no-salt-added diced tomatoes with basil, garlic and oregano, undrained
1-1/4 c. KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/4 c. chopped fresh basil
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
8 small boneless skinless chicken breast halves (2 lb.)
1/3 c.Italian Dressing
1/2 T. Roasted red peppers
Directions:
Directions:
1. Heat oven to 350 ºF.

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

3. 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. Mix dressing with red pepper.

5. Roll chicken breasts up, starting at one short end. Place, seam-sides down, in 13x9-inch baking dish; drizzle with dressing mixture. Bake 40 min. or until chicken is done (165°F). Top with remaining cheese; bake 5 min. or until melted.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 min.

 

 

 

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