Bruschetta 'n Cheese Stuffed-Chicken Breasts

Bruschetta 'n Cheese Stuffed-Chicken Breasts

34
KRAFT Shredded Cheese 0

"Breathe new life into everyday chicken by stuffing it. Here, a tasty mix of stuffing, tomatoes, basil and cheese gives chicken an Italian flair - perfect for any night of the week!"

Ingredients 1 h {{adjustedServings}} servings 275 cals

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 275 kcal
  • 14%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 15.4g
  • 5%
  • Protein:
  • 33.5 g
  • 67%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 661 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Heat oven to 350 degrees F.
  2. Mix tomatoes, 1/2 cup cheese and basil in medium bowl. Add stuffing mix; stir just until moistened.
  3. 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.
  4. Bake 40 minutes or until chicken is done (170 degrees F). Sprinkle with remaining cheese; bake 5 minutes or until melted.
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Footnotes

  • Variation: For a spicy-style chicken dish, use diced tomatoes with bell or jalapeno peppers, KRAFT Tex Mex Shredded Cheese instead of the mozzarella cheese and chopped cilantro instead of the basil.
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Reviews 34

  1. 43 Ratings

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Kat
1/14/2010

This is a really easy and tasty recipe. I absolutely loved it and plan on making it again. You may have to use toothpicks too keep the breast together though after stuffing it as i did. The next time i make it i am going to marinate it for a few hours in the fridge after stuffing it. I thought this was an excellent recipe and so easy!!

Donna
1/28/2010

Excellent recipe....easy to fix....I did prepare in advance and let sit in frig to marinate in the dressing....definitely a keeper

kyjamiky
10/28/2011

I usually don't leave reviews but this was so good, I just had to. I made this last night and was impressed with how easy it was. I followed the recipe exactly, other than using private selection basil in olive oil 3tbs,all I had on hand) and since I couldn't find the can tomato it called for, I used diced tomatoes with garlic, basil, and oregano (drained) and added about 2tbsp olive oil. I basted the chicken with dressingat start and again half way through cooking. Tastes like you spent much longer preparing than you did. Enoy!