Bruchetta ‘n’ Cheese Stuffed Chicken Breasts

Stuffed ChickenToday is slumber party day, and let me tell you I have got some cleaning to do before the big day. I had planned to do a big house clean last night, but then How I met your mother season 8 came in at the library. So I made a big bowl of popcorn for dinner (hubby was out with friends, and kids had leftovers) and happily sat there eating popcorn and watching show after show. Little did I know how much I was watching, time rather got away from me, and lo and behold it was soon bedtime. Leaving all the cleaning for today. Sad really. Oh well, there were things I planned to do , like clean the fridge, that I am sure a group of girls won’t even notice. Maybe I should just watch more Barney Stinson! Anyways, all that has nothing to do with the recipe I am sharing that we had earlier in the week when friends came for dinner. This recipe was a hit! It wasn’t that hard to put together and it looked really fancy, and tasted great! I served it with Pasta Alfredo and a spinach salad, but the options are limitless, this really would go great with a lot of things. Cous Cous Salad perhaps, how about roasted potatoes, enjoy whatever your side options may be!

Recipe from Kraft What’s Cooking Spring 2006

  • 1 can (19 oz) Alymer Accents Diced Tomatoes with Garlic and Olive Oil
  • 1 1/4 cups mozzarella cheese
  • 1/4 cup chopped fresh basil
  • 1 pkg. Stove Top Chicken flavor
  • 8 small boneless skinless chicken breasts
  • 1/3 cup Kraft Roasted Red Pepper Salad Dressing

1. Mix together tomatoes (don’t drain) , stove top, basil, and 1/2 cup of the cheese together in small mixing bowl.

2. Pound the chicken so that it is nice and thin. Divide stuffing mix evenly between chicken breasts and roll up starting at short end. Place seam side down in 13×9 inch baking dish. Top with salad dressing.

3. Bake for 40 minutes at 350 degrees. Remove from oven and top with remaining cheese. Return to oven and bake an additional 5 minutes.

4. Eat and enjoy!

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