Bruschetta 'n Cheese-Stuffed Chicken Breasts

Submitted by Redsie

"This started off as a Kraft recipe but I changed so many things... that it is now my recipe!! This was easy to make and delicious!"

 

• Ready In: 55mins
• Ingredients: 5
• Serves: 4

ingredients

• 1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained
• 1⁄2 cup shredded part-skim mozzarella cheese, divided
• 1⁄4 cup chopped fresh basil
• 1⁄4 cup Italian breadcrumbs
• 4 boneless skinless chicken breasts

directions

1. Preheat oven to 350°F
2. Combine tomatoes with their liquid, 1/4 cup of the cheese, the basil and breadcrumbs; stir just until moistened.
3. Place the chicken breasts in large freezer-weight resealable plastic bag. Pound chicken with rolling pin or meat mallet until chicken is 1/4-inch thick.
4. Place chicken, top-sides down, on large cutting board; spread the chicken with a few tablespoons of tomato mixture. Starting at one of the narrow ends, tightly roll up chicken. Place, seam-sides down, in 13x9-inch baking dish. Spread the remaining tomato mixture on chicken.
5. Bake 40 minute Sprinkle with remaining 1/4 cup cheese.
6. Bake an additional 5 minute or until chicken is cooked through and cheese is melted.

Reviews

[CookingONTheSide]

This is delicious! We loved this! I used thin chicken breasts so there was no need to pound the chicken. A great recipe!

 

[Caroline Cooks]

Holy Bruschetta, Reds! This is amazing! Changes I made were minimum; Cut pockets in the CBs, cuz they were big ones. The basil, tomato, Mozz combo is incredibly delicious. You did it again, gal! THX Caroline

 

[SweetSueAl]

This was an easy, delicious recipe to prepare. I only used two chicken breasts, but still made the entire amount of tomato mixture. I also used a little more cheese on top. The breasts turned out tender and flavorful. This is a great worknight meal. Thanks for posting, Redsie.