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Bruschetta 'n Cheese Stuffed Chicken




Source of Recipe


Internet


List of Ingredients




1 can (14 1/2 oz) Italian-style diced tomatoes, undrained
1 1/4 cup shredded Mozzarella cheese
1/4 cup chopped fresh basil
1 pkg (6 oz.) Stove top stuffing mix
8 small boneless skinless chicken breast havles (2 lb).
1/3 c. Kraft roasted red pepper itialian with parmesan dressing


Recipe



PREHEAT oven to 350°F. Combine tomatoes with their liquid, 1/2 cup of the cheese, the basil and dry stuffing mix; stir just until moistened.

PLACE 2 chicken breast halves in large freezer-weight resealable plastic bag. Pound chicken with side of heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick. Repeat with remaining chicken breast halves, adding 2 at a time to bag. Place chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture. Starting at one of the narrow ends, tightly roll up chicken. Place, seam-sides down, in 13x9-inch baking dish. Drizzle evenly with dressing.

BAKE 40 min. Sprinkle with remaining 3/4 cup cheese. Bake an additional 5 min. or until chicken is cooked through (170°F) and cheese is melted.

Only changes I made: I had thin sliced chicken breasts..I used 2 lbs. It made 10 rolls. (way to much for 3 people!.. but thinking left overs)

I tool the diced tomates and diced them smaller (they were really too hunky for me)

I added fresh garlic (2 cloves, minced)

The FRESH BASIL make this ROCK.. I would not substitute dried basil..