Recipe: Bruschetta and Cheese-Stuffed Chicken Breasts

BRUSCHETTA AND CHEESE-STUFFED CHICKEN BREASTS

1 (14 1/2 oz.) can Italian-style diced tomatoes, undrained
1 1/4 cups shredded low-moisture part-skim mozzarella cheese, divided use
1/4 cup chopped fresh basil
1 (6 oz.) pkg. 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 Salad Dressing

Preheat oven to 350 degrees F.

Combine tomatoes with their liquid, 1/2 cup of the cheese, the basil and dry stuffing mix; stir just until moistened.

Place 2 chicken breast halves in large freezer-weight resealable plastic bag. Pound chicken with side of heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick. Repeat with remaining chicken breast halves, adding 2 at a time to bag. Place chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture. Starting at one of the narrow ends, tightly roll up chicken. Place, seam-sides down, in 13x9-inch baking dish. Drizzle evenly with dressing.

Bake 40 minutes. Sprinkle with remaining 3/4 cup cheese. Bake an additional 5 minutes or until chicken is cooked through (170 degrees F) and cheese is melted.

VARIATION:
For a south-of-the-border-style chicken dish, prepare as directed substituting diced tomatoes with bell or jalapeno peppers for the Italian-style diced tomatoes, Kraft Mexican Style Shredded Cheese for the mozzarella cheese and chopped fresh cilantro for the basil.

Makes: 8 servings, one stuffed chicken breast each
Source: Kraft