Author: Kraft
Bruschetta 'n Cheese-Stuffed Chicken Breasts Bruschetta-'n-Cheese-Stuffed-Chicken-Breasts Think you don’t have the cooking chops to make impressive Bruschetta 'n Cheese-Stuffed Chicken Breasts?
  • 1 can (14-1/2 oz.) no-salt-added diced tomatoes with basil, garlic and oregano, undrained
  • 1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
  • ¼ cup chopped fresh basil
  • 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
  • 8 small boneless skinless chicken breasts (2 lb.)
  • ⅓ cup KRAFT Italian Roasted Red Pepper Dressing
  1. Heat oven to 350ºF.
  2. Combine tomatoes, ½ cup cheese and basil in medium bowl. Add stuffing mix; stir just until moistened.
  3. Place 2 chicken breasts in freezer-weight resealable plastic bag. Pound chicken to ¼-inch thickness. Remove chicken from bag; place, top sides down, on work surface. Repeat with remaining chicken breasts. Spoon stuffing mixture over chicken.
  4. Roll chicken breasts up, starting at one short end of each. Place, seam sides down, in 13x9-inch baking dish; drizzle with dressing. Bake 40 min. or until chicken is done (165°F). Top with remaining cheese; bake 5 min. or until melted.
Recipe by Market Basket at