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Bruschetta 'n Cheese Stuffed Chicken Breasts


Tomatoes, basil, and mozzarella mix with stuffing to turn bruschetta inside out with this simple to make stuffed chicken breast recipe.

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  • 1 (14 1/2 ounce) can 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 (6 ounce) package STOVE TOP Stuffing Mix for Chicken
  • 8 small boneless skinless chicken breast halves, about 2 pounds
  • 1/3 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing


Servings 8


Step 1

Preheat 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 a freezer-weight resealable plastic bag; pound to 1/4-inch thickness. Remove from bag; place, top-sides down, on cutting board. Repeat. Spread chicken with stuffing mixture.

Roll chicken breasts up; place, seam-sides down, in 13x9-inch baking dish. Drizzle with dressing. Bake 40 minutes or until chicken is done (165°F). Sprinkle with remaining cheese; bake 5 minutes or until melted.

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