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All Recipes » Poultry Recipes » Bruschetta 'n Cheese-Stuffed Chicken Breasts () 2 Vote(s)
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root
Senior Member

Posts: 330
Registered:
February 2004

Bruschetta 'n Cheese-Stuffed Chicken Breasts Tue, 28 November 2006 20:47
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/4 cup chopped fresh basil
1 pkg. (6 oz.) 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 Dressing

PREHEAT oven to 350F. 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.

To Freeze: Freeze in freezer oven safe container

To Reheat: Bake at 350 for 40 min. Sprinkle with remaining 3/4 cup cheese. Bake an additional 5 min. or until chicken is cooked through and cheese is melted.

      
tessar
Senior Member

Posts: 213
Registered:
February 2004

  Re: Bruschetta 'n Cheese-Stuffed Chicken Breasts Tue, 28 November 2006 21:37
We really liked these, but ate them before they were frozen. Not sure if that affects the flavor.
      
Jenn
Senior Member

Posts: 337
Registered:
February 2004

  Re: Bruschetta 'n Cheese-Stuffed Chicken Breasts Wed, 10 January 2007 19:29
We all liked these too! Freezing didn't seem to make a bit of difference.
      
    
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