Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 8 Servings
Total Time (median): tell us
Ingredients
- 1 can (14.5 oz) Italian-style diced tomatoes, undrained
- 1 1/4 cup Kraft Shredded Low Moisture Part Skim Mozzarella C
- 1/4 cup Chopped fresh basil
- 1 package (6 oz) Stove Top Stuffing Mix for Chicken
- 8 small Boneless chicken breast halves (2 lb.)
- 1/3 cup Kraft Roasted Red Pepper Italian with Parmesan Dre
Preparation
Heat oven to 350?F
Mix tomatoes, ? 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 ? 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.
Variation: For a south-of-the-border 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
