Sunday, January 25, 2009

Bruschetta 'n Cheese stuffed Chicken Breasts

This is what I like to call a cheater recipe. This is one of the reasons that I LOVE They have quite a few "cheater recipes" on there. I love it. These are the recipes you make when you "just don't feel like cooking" and you "really don't have money to eat out" (a.k.a. the story of my life). Another great thing about this recipe and about is that they have videos that actually show you how to make some of their recipes! Talk about awesome!

I only made changes to this recipe because I couldn't find one of the ingredients at the store, and the other is a little bit too costly and it turned out great and still had a lot of flavor. Although, I'm sure it would have been tastier with the correct dressing. Instead of KRAFT Roasted Red Pepper Italian with Parmesan Dressing, I just used good ol' Zesty Italian and I sprinkled dried basil leaves over the top. I left the basil out of the filling completely because man, is it ever expensive!?!

Here is the unaltered recipe.

Bruschetta 'n Cheese-Stuffed Chicken Breasts

What You Need:
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/4 cup chopped fresh basil
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
8 small boneless skinless chicken breast halves (2 lb.)
1/3 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing

HEAT oven to 350°F. Mix tomatoes, 1/2 cup cheese and basil in medium bowl. Add stuffing mix; stir just until moistened.
PLACE 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.
BAKE 40 min. or until chicken is done (165°F). Sprinkle with remaining cheese; bake 5 min. or until melted.

Kraft Kitchen Tips: For a south-of-the-border-style chicken dish, use diced tomatoes with bell or jalapeno peppers, KRAFT Mexican Style Shredded Cheese instead of the mozzarella cheese and chopped cilantro instead of the basil.

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