Bruschetta 'n Cheese Stuffed-Chicken Breasts

By carol gorman

Ingredients

• 1 can (19 fl oz/540 mL) diced tomatoes with garlic and olive oil, undrained
• 1-1/4 cups Kraft Mozzarella Shredded Cheese, divided
• 1/4 cup chopped fresh basil
• 1 pkg. (120 g) Stove Top Stuffing Mix for Chicken
• 8 small boneless skinless chicken breasts (2 lb./900 g)
• 1/3 cup Kraft Roasted Red Pepper with Parmesan Dressing

Details

Servings 8
Preparation time 15mins
Cooking time 60mins
Adapted from kraftcanada.com

Preparation

Step 1

1MIX tomatoes, 1/2 cup cheese and basil in medium bowl. Add stuffing mix; stir just until moistened.

2PLACE 2 chicken breasts in large freezer-weight resealable plastic bag. Pound with meat mallet or side of heavy can until chicken is 1/4 inch thick. Remove from bag; place, top-sides down, on cutting board. Repeat with remaining chicken. Spread chicken with stuffing mixture. Starting at 1 narrow end, tightly roll up each breast. Place, seam-sides down, in 13x9-inch baking dish. Drizzle with dressing.

3BAKE 40 min. or until chicken is done (170°F). Sprinkle with remaining cheese; bake 5 min. or until melted.