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Dinner Ideas Dinner Ideas

Bruschetta 'n Cheese-Stuffed Chicken Breasts

Posted by on Sep. 25, 2012 at 1:53 PM
  • 8 Replies

Bruschetta 'n Cheese-Stuffed Chicken Breasts from the Kraft site!

Featured Recipe

This spin on an appetizer fave means you get tomatoes, cheese, basil and stuffing inside a cleverly rolled chicken breast for a savory, better-for-you answer to dinnertime.
time
prep: 15 min
total: 1 hr
servings
total: 8 servings

what you need

1
can  (14-1/2 oz.) no-salt-added diced tomatoes with basil, garlic and oregano, undrained
1-1/4
cups  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/4
cup  chopped fresh basil
1
pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken
8
small  boneless skinless chicken breast halves (2 lb.)
1/3
cup  KRAFT Italian Roasted Red Pepper Dressing

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

make it

HEAT oven to 350ºF.
step 1
COMBINE tomatoes, 1/2 cup cheese and basil in medium bowl. Add stuffing mix; stir just until moistened.
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.
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.

kraft kitchens tips

VARIATION
For a south-of-the-border chicken dish, simply use diced tomatoes with bell or jalapeno peppers, chopped fresh cilantro instead of the basil and KRAFT Mexican Style Shredded Cheese instead of the mozzarella cheese.
SERVING SUGGESTION
Serve with CRYSTAL LIGHT Iced Tea and hot cooked broccoli sprinkled with KRAFT Grated Parmesan Cheese.
HOW TO STORE LONG-STEMMED FRESH HERBS
Place long-stemmed fresh herbs, such as parsley, cilantro and dill, in a tall glass with the stem ends down. Fill with an inch of cold water; make sure no leaves are under the water. Cover the leaves loosely with a plastic bag and refrigerate until ready to use, changing the water every 2 days. Herbs should stay vibrant and fresh for about 5 days.
by on Sep. 25, 2012 at 1:53 PM
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Replies (1-8):
gmadiane
by Silver Member on Sep. 25, 2012 at 1:58 PM

this sounds great and looks easy

C_Florentine
by Member on Sep. 25, 2012 at 2:43 PM

 Looks good!

KaylaMillar
by Kayla on Sep. 25, 2012 at 4:15 PM
My mother in law would love this!
Posted on CafeMom Mobile
sukainah
by on Sep. 25, 2012 at 5:34 PM

That sounds and looks great.

copperswifey
by Member on Sep. 25, 2012 at 6:01 PM

Yummy! Thanks :)

ReinsKitten
by Bronze Member on Sep. 25, 2012 at 7:14 PM

This looks tasty!

snuggiewoogie
by on Sep. 25, 2012 at 8:12 PM

 This would be tasty!

saraface5383
by Member on Sep. 25, 2012 at 8:41 PM

oh this looks amazing!

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