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Bruschetta 'n Cheese-Stuffed Chicken Breasts
Bruschetta 'n Cheese-Stuffed Chicken Breasts

Bruschetta 'n Cheese-Stuffed Chicken Breasts

1 Hr(s)
20 Min(s) Prep
40 Min(s) Cook
Healthy Living
Think you don’t have the cooking chops to make Bruschetta 'n Cheese-Stuffed Chicken Breasts? Watch this video to learn how to cook stuffed chicken breast.
What You Need
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8 servings
Original recipe yields 8 servings
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
1/4 cup chopped fresh basil
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
8 small boneless skinless chicken breasts (2 lb.)
1/3 cup KRAFT Italian Roasted Red Pepper Dressing
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Let's Make It
1
Heat oven to 350ºF.
2
Combine tomatoes, 1/2 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 1/4-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.
Kitchen Tips
Tip 1
Variation
For a south-of-the-border chicken dish, prepare using diced tomatoes with zesty mild green chiles and KRAFT Mexican Style Finely Shredded Four Cheese, and substituting fresh cilantro for the basil.
Tip 2
Serving Suggestion
Serve with CRYSTAL LIGHT Iced Tea and hot cooked broccoli sprinkled with KRAFT Grated Parmesan Cheese.
Tip 3
How to Store Long-Stemmed Fresh Herbs
Place long-stemmed fresh herbs, such as basil, 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.
Nutrition
Calories
290
Calories From Fat
0
% Daily Value*
Total Fat 8g
10%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 75mg
25%
Sodium 600mg
26%
Total Carbohydrates 21g
8%
Dietary Fibers 2g
7%
Sugars 4g
8%
Protein 32g
64%
Vitamin A
10%
Vitamin C
10%
Calcium
15%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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