Bruschetta 'n Cheese Stuffed Chicken Breasts
1 can Alymer Accents Petite Cut Tomatoes with garlic and olive oil
1 1/4 cup mozzarella cheese, shredded
1/4 cup chopped fresh basil
1 pkg Stove Top Stuffing mix for Chicken
8 small boneless, skinless chicken breasts
1/3 cup Kraft roasted red pepper and parmesan dressing
1 Preheat oven to 350 degrees. To prepare stuffing combine tomatoes and their liquid, 1/2 cup shredded mozzarella cheese, basil and dry stuffing mix, stirring until just moistened.
2. Put two chicken breast halves in a large, freezer weight resealable bag. Pound the chicken with the side of a heavy can, rolling pin or meat mallet until chicken is 1/4 inch thick. Repeat process in the same bag with remaining chicken breasts, 2 at a time.
3. Place pounded chicken breasts, smooth side down, on a cutting board . Spread with 1/8 of the stuffing mixture.
4. Roll chicken breast, starting at the narrow end, as tightly as possible around stuffing mixture.
5. Place in 13 X 9 inch baking dish with seam side down, as this allows the chicken to hold together nicely. Pour dressing evenly over chicken and bake for 40 minutes.
6. Sprinkle with remaining 3/4 cup cheese and bake 5 minutes lnger or until cheese is melted and chicken is cooked through.
Recipe Notes: This recipe was a hit. I really liked the size of this recipe because there was enough leftover to freeze for several lunches. It would make a great "company dish" too. A little something to wow your guests with. I really don't have anything bad to say about it. 4.5/5
1 comment:
glad to see it back, I nearly cried on Wednesday when it was missing. LOL, I need a new hobby I think.
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