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