Tuesday, April 12, 2011

Bruschetta and Cheese-Stuffed Chicken Breasts

Long name for a recipe, I know! :)

Bruschetta & Cheese-Stuffed Chicken Breasts

1 can Italian style diced tomatoes, undrained
1 1/4 cup mozz cheese
1 tsp basil
pepper to taste
1 pkg stove top stuffing mix for chicken
3-4 large chicken breasts (about 2 lbs.)
1/3 cup roasted Red Pepper Italian with Parmesan Dressing (by kraft)

Heat oven to 350.
Mix tomatoes, 1/2 a cup of the mozz cheese, basil and stuffing mixture into a bowl, and set aside.
 Take your chicken breasts and cut in half.  So you now have 2 pieces that are the same size, only thinner.

 Then put the first half in a baggie.

 Next take a meat tenderizer or something, to flatten the chicken.  I don't have a meat tenderizer, so instead I used the potato masher and smacked the chicken until it was much flatter.  

 All my chicken sliced and flattened. :)

 Next place a slice of flattened chicken on a plate, or cutting board.  Add some stuffing mixture. Roll up, and place seam side down in a 9x13 pan.

 Rolled up...now flip over and put seam side down in the pan.

 Place them all in the pan, and drizzle with the Red Pepper Italian Dressing, the top each chicken with cheese.  I ended up having extra filling so I stuffed a little more in each side after the chicken was all placed in the pan.

 Cook for 45-50 minutes.  Check chicken with a thermometer to make sure it is all cooked through.


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