Friday, May 13, 2011

Bruschetta ’n Cheese Stuffed Chicken Breast

Indgredients:
  • 1 Can Italian Diced Tomatoes, Undrained
  • 1 ¼ Cup Shredded Mozzarella Cheese, Divided
  • ¼ Cup Fresh Basil
  • 1 Pkg. Stove Top Stuffing Mix
  • 1/3 Dressing (Fraft Roasted Red Pepper Italian or Bruschetta Italian)
  • 8 Bonesless Skinless Chicken Breasts

Instructions: Preheat oven to 350. To prepare stuffing: combing tomatoes and the liquid, ½ cup shredded mozzarella cheese, basil, and dry stuffing mix. The stir just until moistened. Pound the chicken until ¼ inch thick. Place pounded chicken smooth side down on a cutting board. Spread with 1/8 of the stuffing mixture. Roll chicken breast starting a narrow end, as tight as possible around the stuffing mixture. Place in a 9 X 13 pan with seam side down. Pour dressing evenly over the chicken and bake for 40 minutes. Sprinkle with remaining ¾ cup cheese and bake 5 minutes longer or until cheese is melted and chicken is cooked through.

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