Wednesday, April 9, 2008

Bruschetta 'n Cheese-Stuffed Chicken Breasts

This deceptively delicious dish is perfect for entertaining since it's simple to prepare and never fails to impress.

Prep: 15 min. - Total: 1 hour

1 can (14 1/2 oz.) Italian-style diced tomatoes, 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 Ib.)

1/3 cup Kraft Roasted Red Pepper Italian with Parmesan Dressing

PREHEAT oven to 350°F. Combine tomatoes, 1/2 cup of the cheese, the basil and dry stuffing mix; stir just until moistened.

PLACE 2 chicken breast halves in large freezer-weight resealable plastic bag. Pound chicken with meat mallet or side of heavy can until chicken is 1/4 inch thick. Repeat with remaining chicken, adding 2 at a time to bag. Place chicken, top-sides down, on cutting board; spread evenly with stuffing mixture. Starting at one of the narrow ends. tightly roll up chicken. Place, seam-sides down, in 13x9-inch baking dish. Drizzle evenly with dressing.

BAKE 40 min. Sprinkle with remaining 3/4 cup cheese. Bake an additional 5 min. or until chicken is cooked through (165°F) and cheese is melted.

Makes 8 servings, 1 stuffed chicken breast each.

VARIATION: For a south-of-the-border-style dish, simply 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.

Winter 2008 - Kraft food & family

Thursday, April 3, 2008

Chocolate Chip Cheese Ball

First Crocus 2008

Temperture busted over 50ยบ this afternoon. Joan wanting to enjoy the fresh air took this recipe to the girls at Smiley’s Florist. During the winter Joan surprised the staff with this treat.

Plan ahead: needs to chill

Your guests are in for a sweet surprise when they try this unusual cheese ball ... it tastes just like cookie dough! Rolled in chopped pecans, the chip-studded spread is wonderful on regular or chocolate graham crackers.

1 package (8 ounces) cream cheese, softened
1/2 cup butter (no substitutes), softened
1/4 teaspoon vanilla extract
3/4 cup confectioners’ sugar
2 tablespoons brown sugar
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans or walnuts

Graham crackers or vanilla wafers

In a mixing bowl, beat the cram cheese, butter, and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Place cream cheese mixture on a large piece of plastic wrap; shape ito a ball. Refrigerate for at least 1 hour. Just before serving, roll cheese ball in pecans. Serve with graham crackers or vanilla wafers.

Yield: 1 cheese ball (about 2 cups)