How To Make Bruschetta 'n Cheese-Stuffed Chicken Breasts
 
By kml9876 | Published on Wednesday March 12, 2008 | Categories: Main Entree



This recipe comes from http://kraftfoods.com/kf/recipes/RecipeDetail?recipe_id=90708

Ingredients
  • 1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
  • 1-1/4 cups  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
  • a dash of basil
  • 1 pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken
  •  3 small boneless skinless chicken breast halves (2 lb.)
  • 1/3 cup  KRAFT Roasted Red Pepper Italian with Parmesan Dressing

Directions
  1.  Preheat the oven to 350F.
  2. Combine the tomatoes, 1/2 cup of the cheese, the basil and dry stuffing mix.
  3. Stir until moistened.
  4. Put the chicken breast in a large freezer resealable plastic bag. Pound chicken with meat mallet until the chicken is about 1/4 inch thick.
  5. Repeat with remaining chicken.
  6.  Place chicken, top-sides down, in the baking dish.
  7. Spread the stuffing mixture evenly over each chicken breast
  8. Tightly roll up each chicken breast.
  9. Place the chicken seam-sides down.
  10. Drizzle evenly with the dressing.
    Bake the chicken for 40 min.
  11. Sprinkle the chicken with the remaining 3/4 cup cheese. Bake an additional 5 min. or until chicken is cooked through (165F) and cheese is melted.


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Article: How To Make Bruschetta 'n Cheese-Stuffed Chicken Breasts
Categories: Main Entree
Description: A new take on bruschetta chicken
Tags: Text: directions


ingredients
this recipe comes from http://kraftfoods.com/kf/recipes/recipedetail?recipe_id=90708
bake the chicken for 40 min.
  • sprinkle the chicken with the remaining 3/4 cup cheese. bake an additional 5 min. or until chicken is cooked through (165f) and cheese is melted.

    • 1 can (14-1/2 oz.) italian-style diced tomatoes, undrained
    • 1-1/4 cups  kraft shredded low-moisture part-skim mozzarella cheese, divided
    • a dash of basil
    • 1 pkg.  (6 oz.) stove top stuffing mix for chicken
    •  3 small boneless skinless chicken breast halves (2 lb.)
    • 1/3 cup  kraft roasted red pepper italian with parmesan dressing



    1.  preheat the oven to 350f.
    2. combine the tomatoes, 1/2 cup of the cheese, the basil and dry stuffing mix.
    3. stir until moistened.
    4. put the chicken breast in a large freezer resealable plastic bag. pound chicken with meat mallet until the chicken is about 1/4 inch thick.
    5. repeat with remaining chicken.
    6.  place chicken, top-sides down, in the baking dish.
    7. spread the stuffing mixture evenly over each chicken breast
    8. tightly roll up each chicken breast.
    9. place the chicken seam-sides down.
    10. drizzle evenly with the dressing.


      Author: kml9876
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