Bruschetta 'n Cheese-Stuffed Chicken Breasts

By bridenk

Ingredients

• 1 can Italian style diced tomatoes, undrained
• 1¼ cups Mozzarella cheese, shredded
• ¼ cup Fresh Basil, chopped
• 1 ea Stuffing mix
• 4 ea Boneless chicken breast, cut in half lengthwise
• 1/3 cup Rosted red pepper Italian dressing with Parmesean

Details

Servings 1

Preparation

Step 1

Preheat oven to 350°F. 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.

Bake 40 min. Sprinkle with remaining 3/4 cup cheese. Bake an additional 5 min. or until chicken is cooked through (170°F) and cheese is melted.