Bruschetta'n Cheese- Stuffed Chicken Breasts

By doodanger

Ingredients

• 1 can (19oz./540ml.) diced tomatoes with garlic and olive oil, undrained
• 1 1/4 cup mozza shredded, divided
• 1/4 cup chopped fresh basil
• 1 pkg. (120g.) Stove Top stuffing for chicken
• 8 small boneless skinless chicken breasts (2 lb./900g
• 1/3 cup kraft signature roasted red pepper with parmesan dressing

Preparation

Step 1

Preheat oven to 350F. Combine tomatoes , 1/2 cup of the cheese, the basil and dry stuffing; stir just until moistened.

Place 2 chicken breasts in large freezer weight resealable plastic bag. Pound chicken with meat mallet until chicken is 1/4 inch thick. Repeat with remaining chicken, adding 2 at a time to bag. Place chicken, top sides down on cutting board; spread evenly with stuffing mixture. Starting at one of the narrow ends, tightly roll up chicken. Place seam side down in a 13x9 inch baking dish. Drizzle evenly with dressing.


Bake 40 minutes. Sprinkle with remaining 3/4 cup cheese. Bake an additional 5 min. or until chicken is cooked through and cheese is melted.