Bruschetta Chicken
photo by JackieOhNo!
- Ready In:
- 1hr
- Ingredients:
- 8
- Yields:
-
1 dish
- Serves:
- 8
ingredients
- 411.06 g can Italian-style diced tomatoes, undrained
- 295.73 ml KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
- 59.14 ml fresh basil
- 4.92 ml fresh garlic
- 170.09 g package chicken flavor stuffing mix
- 907.18 g boneless skinless chicken breast halves (8 small breasts)
- 78.78 ml Kraft roasted red pepper italian parmesan dressing
- 113.39 g package cream cheese
directions
- Chop basil and garlic.
- Soften Cream Cheese and chunk it.
- HEAT oven to 350ºF.
- Mix tomatoes, 1/2 cup cheese, garlic, cream cheese and basil in medium bowl. Add stuffing mix; stir just until moistened.
- Place 2 chicken breasts in a ziploc bag and pound to 1/4 inch thickness. Remove from bag; place top sides down, spread with stuffing mixture.
- Roll chicken breasts up; place seamsides down. Place in a 13x9 baking dish. Drizzle the breasts with dressing.
- Bake about 40 minute or until chicken is cooked thouroughly (165 degrees F).
- Sprinkle with remaining cheese and bake until melted.
- Enjoy!
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Reviews
-
This recipe made for an excellent and easy dinner. I was searching for a recipe to use up my roasted red pepper Italian parmesan dressing and was so glad I stumbled across this one. The stuffing is delicious, and the chicken came out very moist and tender. I probably used a bit more of the dressing than called for, as I didn't measure it, but wanted to make sure each piece of chicken was coated with the dressing. I had 2 lbs. of chicken, but there were 6 thin-sliced breasts that worked out very well. Thanks for sharing! Made for Fall PAC 2012.
RECIPE SUBMITTED BY
srosfeld
Valentine, Nebraska