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Bruschetta & Cheese Stuffed Chicken Breasts

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).

Ready In:
1hr 5mins
Serves:
Units:

ingredients

directions

  • 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).
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RECIPE MADE WITH LOVE BY

@Lowfat Linda
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@Lowfat Linda
Contributor
"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)."
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  1. rsverburg
    Delicious and easy! My husband thought it was great too and he's hard to please! Thanks for the recipe!
    Reply
  2. Lowfat Linda
    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).
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