Prep 20 mins
Cook 45 mins
This is a tasty and satisfying dish and looks very nice on the plate. Kind of like chicken that comes with its own Italian-seasoned stuffing. The original recipe came from kraftfoods.com, but I made a few changes to lessen fat, sodium and eliminate MSG (believe it or not, a number of stuffing mixes and salad dressings have MSG).
- 1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
- 1 1⁄4 cups mozzarella cheese, divided (I use the lower-fat version)
- 4 cups Pepperidge Farm stuffing (I use Country Style stuffing as it is lower sodium and is blended white and whole wheat breads)
- 1 teaspoon garlic
- 2 teaspoons basil
- 1 teaspoon oregano
- 2 lbs boneless skinless chicken breasts
- 1⁄3 cup reduced-fat Italian salad dressing
- Preheat oven to 350 degrees.
- Put tomatoes with their juice, 1/2 C cheese, seasonings, and dry stuffing mix in a large bowl and mix. Put bowl aside and prepare chicken.
- If the chicken breasts are small, put a breast between sheets of plastic wrap and pound the chicken with a heavy can, rolling pin or meat mallet until chicken is 1/4 inch thick.
- If the chicken breasts are large and very thick, cut them in two by cutting through the thickness of the breast, then pound as described above.
- Repeat for all the chicken breasts.
- Place the chicken, two breasts at a time, smooth side down on a plate.
- Spread evenly with stuffing mixture.
- Starting at the narrow end, roll the chicken as tightly as possible around the stuffing mixture.
- Place, seam-sides down, in an oiled 13x9 inch baking dish.
- Drizzle evenly with dressing.
- Bake for 40 minutes.
- Sprinkle the chicken with the remaining cheese and bake an additional 5-10 minutes until the cheese is melted and the chicken is cooked through (170 degrees internal temp).
Delicious and easy! My husband thought it was great too and he's hard to please! Thanks for the recipe!