Bruschetta Cheese Stuffed Chicken Breasts
This is a tasty and satisfying dish and looks very nice on the plate. kind of like chicken that comes with its own italian-seasoned stuffing. the original recipe came from kraftfoods.com, but i made a few changes to lessen fat, sodium and eliminate msg (believe it or not, a number of stuffing mixes and salad dressings have msg).
Steps
Preheat oven to 350 degrees.
Put tomatoes with their juice , 1 / 2 c cheese , seasonings , and dry stuffing mix in a large bowl and mix.
Put bowl aside and prepare chicken.
If the chicken breasts are small , put a breast between sheets of plastic wrap and pound the chicken with a heavy can , rolling pin or meat mallet until chicken is 1 / 4 inch thick.
If the chicken breasts are large and very thick , cut them in two by cutting through the thickness of the breast , then pound as described above.
Repeat for all the chicken breasts.
Place the chicken , two breasts at a time , smooth side down on a plate.
Spread evenly with stuffing mixture.
Starting at the narrow end , roll the chicken as tightly as possible around the stuffing mixture.
Place , seam-sides down , in an oiled 13x9 inch baking dish.
Drizzle evenly with dressing.
Bake for 40 minutes.
Sprinkle the chicken with the remaining cheese and bake an additional 5-10 minutes until the cheese is melted and the chicken is .
Ingredients
no-salt-added diced tomatoes, mozzarella cheese, pepperidge farm stuffing, garlic, basil, oregano, boneless skinless chicken breasts, reduced-fat italian salad dressing