1 can (19 fl oz/540 ml) diced tomatoes with garlic and olive oil, undrained
1 1/4 cups Kraft Mozzarella shredded cheese, divided
1/4 cup chopped fresh basil
1 pkg. Stove Top stuffing for chicken
8 boneless skinless chicken breasts (2lb/900g)
1/3 cup Kraft Signature Roasted Red Pepper with Parmesan dressing
1. Preheat oven 350F. Combine tomatoes, 1/2 cup of the cheese, the basil and dry stuffing; stir just until moistened.
2. Place 2 chicken breasts 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 2 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, seams-sides down, in 13x9-inch baking dish. Drizzle evenly with dressing.
3. Bake 40 minutes. Sprinkle with remaining 3/4 cup cheese. Bake an additional 5 minutes or until chicken is cooked through (170F) and cheese is melted.
Variation: For a spicy-style chicken dish, simply use diced tomatoes with bell or jalapeño peppers, Kraft Tex Mex Shredded Cheese instead of the mozzarella cheese and chopped cilantro instead of the basil.
No comments:
Post a Comment