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Mozzarella-Basil Chicken with Roasted Tomatoes


Chicken breasts are stuffed with fresh basil, melty mozzarella and sun-dried tomatoes.

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Rate this recipe 4.3/5 (16 Votes)


  • 4 small boneless skinless chicken breasts (1 lb.)
  • 12 large fresh basil leaves, divided
  • 2 oz. KRAFT Mozzarella Cheese, cut into 4 slices
  • 4 large oil-packed sun-dried tomatoes, drained
  • 1/4 cup KRAFT Balsamic Vinaigrette Dressing, divided
  • 2-1/4 cups grape tomatoes, halved


Servings 4
Preparation time 15mins
Cooking time 45mins
Adapted from


Step 1

HEAT oven to 400ºF.

MAKE cut in one long side of each chicken breast, being careful to not cut through to opposite side. Fill each pocket with 2 basil leaves and 1 each cheese slice and sun-dried tomato.

PLACE chicken on one side of rimmed baking sheet sprayed with cooking spray; add tomatoes to other side of baking sheet. Brush chicken evenly with 1 Tbsp. dressing.

BAKE 30 min. or until chicken is done (165ºF).

CUT remaining basil leaves into thin slices. Top tomatoes with basil and remaining dressing; toss lightly. Serve chicken topped with tomato mixture.

Serve with hot cooked rice.

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