Bruschetta 'n Cheese-Stuffed Chicken Breasts
April
ingredients
- 1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
- 1 1/4 cups Shredded 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
directions
- 1
HEAT oven to 350°F. Mix tomatoes, 1/2 cup cheese and basil in medium bowl. Add stuffing mix; stir just until moistened.
- 2
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.
- 3
BAKE 40 min. or until chicken is done (165°F). Sprinkle with remaining cheese; bake 5 min. or until melted.
Source: April
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