Friday, January 9, 2009

Bruchetta and Cheese Stuffed Chicken Breast

I made this for Z & his friend whom we had over for dinner while he was home on leave from the army. They loved it.. (& I got raves for being a good cook.. **beams**) I'm on my way people!!

Recipe from w/ my pictures & comments
What you need:

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 lb.) (I used 10 & had the perfect amount)
1/3 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing

What to do:

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

PLACE 2 chicken breasts in large freezer-weight resealable plastic bag. Pound with meat mallet or side of heavy can until chicken is 1/4 inch thick.

Remove from bag; place, top-sides down, on cutting board. Repeat with remaining chicken. Spread chicken with stuffing mixture.
Starting at 1 narrow end, tightly roll up each breast. Place, seam-sides down, in 13x9-inch baking dish. Drizzle with dressing.

BAKE 40 min. or until chicken is done (165°F). Sprinkle with remaining cheese; bake 5 min. or until melted
For a South of the Border variation, and nutritional info., see Kraft's website!
If you make it, I want to know how it turns out!! :)

1 comment:

Mary Michal said...

Just looking at the final product is making me hungry. I can definitely see why everyone loved it so much!