In Reply to: Bruschetta 'n Cheese-Stuffed Chicken Breasts posted by sm on September 30, 2008 at 15:39:23:
: Prep Time: 15 min
: Total Time: 1 hr min
: Makes: 8 servings, one stuffed chicken breast each
: 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.)
: 1/3 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing
: PREHEAT oven to 350°F. Combine tomatoes with their liquid, 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 side of heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick. Repeat with remaining chicken breast halves, adding 2 at a time to bag. Place chicken, top-sides down, on large 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 (170°F) and cheese is melted.
: For a south-of-the-border-style chicken dish, prepare as directed substituting diced tomatoes with bell or jalapeno peppers for the Italian-style diced tomatoes, KRAFT Mexican Style Shredded Cheese for the mozzarella cheese and chopped fresh cilantro for the basil.
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