Tuesday, April 28, 2009

Bruschetta 'n Cheese-Stuffed Chicken Breasts

I made this for dinner last night and it was great, I just served it with some fried rice that I made with some left over Basmati rice from Saturday night, added some soy and hoisin sauce to the rice along with some vegies.

This recipe would even be great for entertaining as you could dress it up with some "flash" looking side dishes.

As I am in Australia I didn't have all the brand name ingredients so I just substituted with local brands.

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.)
1/3 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing

Make It!

HEAT oven to 350ºF.

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.

Or here is the link to the Kraft food site that I got it from.


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