Bruschetta Stuffed Chicken Breasts
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Serves/Makes: 4
Ready in: 1-2 hrs
- 1 can (14.5 ounce size) Italian-style diced tomatoes, undrained
- 1/4 cup shredded Mozzarella cheese, divided
- 1/4 cup chopped fresh basil
- 1 package (6 ounce size) stuffing mix for chicken
- 8 small boneless skinless chicken breast halves
- 3/4 cup jarred bruschetta
Heat oven to 350 degrees F. Combine tomatoes with their liquid, 1/2 cup of the cheese, the basil and dry stuffing mix; stir just until moistened. Pound chicken with side of heavy hand, rolling pin or meat mallet until chicken is 1/4" thick. 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" baking dish. Cover evenly with bruschetta. Bake 40 minutes. Sprinkle with remaining 3/4 cup cheese. Bake an additional 5 minutes or until chicken is cooked through (170 degrees F) and cheese is melted.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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