Shelly's Recipe

BRUSCHETTA AND CHEESE-STUFFED CHICKEN BREASTS

Category: Chicken

1 can (14-1/2 oz.) diced tomatoes, undrained
1-1/4 cups Shredded Mozzarella Cheese, divided
1/4 cup chopped fresh basil
1 pkg. (6 oz.) Stuffing Mix for Chicken
8 small boneless skinless chicken breast halves (2 lb.)
1/3 cup Roasted Red Pepper Italian with Parmesan Dressing

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

Place 2 chicken breast halves in large freezer-weight resealable plastic bag. Pound chicken with meat mallet or side of heavy can until chicken is 1/4 inch thick. Repeat with remaining chicken, adding two 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-sides down, in 13×9-inch baking dish. Drizzle evenly with dressing.

Bake for 40 minutes. Sprinkle with remaining 3/4 cup cheese. Bake an additional 5 min. or until chicken is cooked through (165 degrees) and cheese is melted.