Bruschetta 'n Cheese-Stuffed Chicken Breasts

READY IN: 55mins
Recipe 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!

Top Review by Lainey39

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

Ingredients Nutrition


  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.

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