Okay so I know this picture looks kind of nasty but these were actually really tasty. Chris liked them so much that after dinner he told me to go lay down while he cleaned up the kitchen! If you are not convinced and want a good laugh at my expense you can see what they are supposed to look like on the Kraft website here .
Prep Time: 15 min (i'm pretty sure it took me like 45 min but I struggle)
Total Time: 1 hour
Makes 8 Servings
1 can (14 1/2 oz) Italian style diced tomatoes, undrained
1 1/4 cups mozzarella cheese, divided
1/4 cup fresh chopped basil
1 pckg. (6 oz) stuffing mix for chicken
8 small boneless skinless chicken breast halves (2 lbs.)
1/3 cup KRAFT roasted red pepper Italian with Parmesan dressing
PREHEAT oven to 350°F. Combine tomatoes, 1/2 cup of the cheese, the basil and dry stuffing mix; stir just until moistened.
PLACE 2 chicken breast halves 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 two 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, seam-sides down, in 13x9-inch baking dish. Drizzle evenly with dressing.
BAKE 40 min. Sprinkle with remaining 3/4 cup cheese. Bake an additional 5 min. or until chicken is cooked through (165°F) and cheese is melted.
PREHEAT oven to 350°F. Combine tomatoes, 1/2 cup of the cheese, the basil and dry stuffing mix; stir just until moistened.
PLACE 2 chicken breast halves 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 two 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, seam-sides down, in 13x9-inch baking dish. Drizzle evenly with dressing.
BAKE 40 min. Sprinkle with remaining 3/4 cup cheese. Bake an additional 5 min. or until chicken is cooked through (165°F) and cheese is melted.
I think next time I would put more bruschetta mixture on top of the chicken breasts after the dressing because the bruschetta mix is very tasty. Or, if rolling the chicken breasts is a little overwhelming for you, i think you could just lay them out flat and put the bruschetta on top. I did that on one of mine accidentally and it was really crispy and good.
2 comments:
Looks and sounds great...now if I could only get my husband to realize that chopped tomatoes are tasty. Perhaps I'll run them through the food processor and just tell him it is spaghetti or tomato sauce!
that looks so good. I think I need that next week. :)
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