Bruschetta 'n Cheese-Stuffed Chicken Breasts

8 Servings


1 HR


15-30 mins


40 MIN




1 can

(14-1/2 oz.) no-salt-added diced tomatoes with basil, garlic and oregano, undrained

1-1/4 cups

KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

1/4 cup

chopped fresh basil

1 pkg

(6 oz.) STOVE TOP Stuffing Mix for Chicken

8 small

boneless skinless chicken breasts (2 lb.)


Step 1

Heat oven to 350ºF.

Step 2

Combine tomatoes, 1/2 cup cheese and basil in medium bowl. Add stuffing mix; stir just until moistened.

Step 3

Place 2 chicken breasts in freezer-weight resealable plastic bag. Pound chicken to 1/4-inch thickness. Remove chicken from bag; place, top sides down, on work surface. Repeat with remaining chicken breasts. Spoon stuffing mixture over chicken.

Step 4

Roll chicken breasts up, starting at one short end of each. Place, seam sides down, in 13x9-inch baking dish; drizzle with dressing. Bake 40 min. or until chicken is done (165°F). Top with remaining cheese; bake 5 min. or until melted.