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Bruschetta and cheese stuffed chicken breast Recipe

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This recipe for Bruschetta and cheese stuffed chicken breast is from Moms Cookbook, 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 Italian style diced tomatoes, undrained
1 1/4 cups shredded mozzarella cheese, divided
1/4 cup chopped fresh basil
1 package stove top stuffing mix for chicken
8 small boneless skinless chicken breast halves, 2 pounds
1/3 cup craft roasted red pepper Italian with Parmesan dressing
Directions:
Directions:
Preheat oven to 350°F. To prepare stuffing, combine tomatoes in there liquid, 1/2 cup shredded mozzarella cheese, basil and dry stuffing mix, stirring until just moisten. Put two chicken breast halves in a large freezer weight resealable bag. Pound the chicken with the side of a heavy can, rolling pen or meat mallet until chicken is 1/4 inch thick. Repeat process in the same bag with remaining chicken breast, two at a time. Place pounded chicken breast, split side down, On a cutting board. Spread with 1/8 of the stuffing mixture. Roll chicken breast, starting at the narrow end, as tightly as possible around stuffing mixture. Place in a 13 x 9” baking dish with seam side down, as this allows the chicken to hold together nicely. Pour dressing evenly over chicken and bake for 40 minutes. Sprinkle with remaining 3/4 cup cheese and bake five minutes longer, or until cheese is melted and chicken is cooked through. International temperature of 170 Fahrenheit.
Number Of Servings:
Number Of Servings:
8 At one chicken breast each
Preparation Time:
Preparation Time:
15 minutes, one hour total

 

 

 

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