Bruschetta 'n Cheese-Stuffed Chicken Breasts |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This started off as a Kraft recipe but I changed so many things... that it is now my recipe!! This was easy to make and delicious! Ingredients:
1 (14 1/2 ounce) can italian-style diced tomatoes, undrained |
1/2 cup shredded part-skim mozzarella cheese, divided |
1/4 cup chopped fresh basil |
1/4 cup italian breadcrumbs |
4 boneless skinless chicken breasts |
Directions:
1. Preheat oven to 350°F
2. Combine tomatoes with their liquid, 1/4 cup of the cheese, the basil and breadcrumbs; stir just until moistened.
3. Place the chicken breasts in large freezer-weight resealable plastic bag. Pound chicken with rolling pin or meat mallet until chicken is 1/4-inch thick.
4. Place chicken, top-sides down, on large cutting board; spread the chicken with a few tablespoons of tomato mixture. Starting at one of the narrow ends, tightly roll up chicken. Place, seam-sides down, in 13x9-inch baking dish. Spread the remaining tomato mixture on chicken.
5. Bake 40 minute Sprinkle with remaining 1/4 cup cheese.
6. Bake an additional 5 minute or until chicken is cooked through and cheese is melted.
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