Update my dinner status, I'm making this tonight.
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5 chefs marked this as Try Soon
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 can (14 1/2oz) Italian-style diced tomatoes undrained
- 1 1/4 cups Shredded mozarella cheese divided
- 1/4 cup Fresh basil chopped
- 1 package (6oz) Stove Top Stuffing mix for chicken
- 2 pound small boneless skinless chicken breast halves
- 1/3 cup KRAFT Roasted Red Pepper Italian with Parmesan Dre
Preparation
HEAT 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 large freezer-weight resealable plastic bag. Pound with meat mallet or side of heavy can until chicken is 1/4 inch thick. Remove from bag; place, top-sides down, on cutting board. Repeat with remaining chicken. Spread chicken with stuffing mixture. Starting at 1 narrow end, tightly roll up each breast. Place, seam-sides down, in 13x9-inch baking dish. Drizzle with dressing.
BAKE 40 min. or until chicken is done (165?F). Sprinkle with remaining cheese; bake 5 min. or until melted.
Kraft Kitchens Tips
Variation
For a south-of-the-border-style chicken dish, use diced tomatoes with bell or jalapeno peppers, KRAFT Mexican Style Shredded Cheese instead of the mozzarella cheese and chopped cilantro instead of the basil.
