Tuesday, April 20, 2010

Bruschetta 'n Cheese-Stuffed Chicken Breast (by The Big Cheese)

What a fancy sounding recipe, yes? Believe me, I am not Gourmet Diva! This recipe sounds a lot more involved than it is. Enjoy.

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

What you do:
First, heat the 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. Then 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 for 40 minutes or until chicken is done. Sprinkle with remaining cheese; bake 5 min. or until melted.


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