Bruschetta ‘n Cheese-Stuffed Chicken Breasts

Here’s another quick dinner recipe from Kraft’s What’s Cooking magazine 2008.



1 can (19 fl oz/540 ml) diced tomatoes with garlic and olive oil, undrained
1 1/4 cups Kraft Mozzarella shredded cheese, divided
1/4 cup chopped fresh basil
1 pkg. Stove Top stuffing for chicken
8 boneless skinless chicken breasts (2lb/900g)
1/3 cup Kraft Signature Roasted Red Pepper with Parmesan dressing


1. Preheat oven 350F. Combine tomatoes, 1/2 cup of the cheese, the basil and dry stuffing; stir just until moistened.
2. Place 2 chicken breasts 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, seams-sides down, in 13×9-inch baking dish. Drizzle evenly with dressing.
3. Bake 40 minutes. Sprinkle with remaining 3/4 cup cheese. Bake an additional 5 minutes or until chicken is cooked through (170F) and cheese is melted.


Variation: For a spicy-style chicken dish, simply use diced tomatoes with bell or jalapeño peppers, Kraft Tex Mex Shredded Cheese instead of the mozzarella cheese and chopped cilantro instead of the basil.

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