Prep Time: 15 min Total Time: 1 hr Makes: 8 servings
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.
Kraft Kitchens Tips
Variation For a south-of-the-border-style chicken dish, use diced tomatoes with bell or jalapeno peppers, KRAFT Mexican Style Shredded Cheese instead of the mozzarella cheese and chopped cilantro instead of the basil. Serving SuggestionServe with CRYSTAL LIGHT Iced Tea and hot cooked broccoli sprinkled with KRAFT Grated Parmesan Cheese.How to Store Long-Stemmed Fresh HerbsPlace long-stemmed fresh herbs, such as parsley, cilantro and dill, in a tall glass with the stem ends down. Fill with an inch of cold water; make sure no leaves are under the water. Cover the leaves loosely with a plastic bag and refrigerate until ready to use, changing the water every 2 days. Herbs should stay vibrant and fresh for about 5 days.
Just thought I'd share this. I got it in an email from Kraft Foods. It looks delicious! I can't wait to try it out! :)
Bruschetta 'n Cheese-Stuffed Chicken Breasts recipe at Kraftfoods.com
Happy Cooking!
Love,
Tiffany
I promised a picture if I attempted to make it:
And yes, it was delicious!
I would highly recommend it.
"Cooking is being inspired to add a pinch of this and a dash of that to a recipe and it still tastes great." ~Tiffany Lindsey
I made this quote up because I did just that the other day. I added Apple Cider Vinegar in the place of eggs that the recipe called for. (I was in the middle of baking and didn't want to have to run to the store.) I was worried that it wouldn't turn out, but it tasted fabulous! No aftertaste or anything.
1 comment:
I just made this for dinner tonight. We didn't have tomatoes so I left that out and replaced it with a 1/2 cup of water and some of the Italian Parmesan Dressing. Note: You can use non-name brand dressing to save money and it should still probably taste the same, but if you want the taste that Kraft came up with, spend an extra dollar to make it the way that they planned it to taste. I sometimes go off of the recipe and make it my own if I don't have all of the ingredients or something, but you don't have to. I try to make the best substitution possible.
:) I hope it tastes good when it comes out of the oven! I'll try to take a picture of how it turned out from my computer since my memory card is still full... Sorry. It probably won't be the best quality, but at least it's a picture right?
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