Running Mama Cooks

I was looking online the other day for a Chicken Bruschetta recipe and came across the video of this one on Food Network. I found the original recipe on the Kraft website and decided to give it a try.

Bruschetta and Cheese Stuffed Chicken

Ingredients:

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided (I used have mozz, half shredded asiago)
1/4 cup chopped fresh basil
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
8 small boneless skinless chicken breast halves (2 lb.) (I used 6 large breasts)
1/3 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing (I used Wegman's fat free Roasted Red Pepper dressing)

Directions:

HEAT oven to 350ºF.

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

PLACE 2 chicken breasts in large freezer-weight resealable plastic bag. Pound with meat mallet or side of heavy can until chicken is 1/4 inch thick. Remove from bag; place, top-sides down, on cutting board. Repeat with remaining chicken. Spread chicken with stuffing mixture. Starting at 1 narrow end, tightly roll up each breast. Place, seam-sides down, in 13x9-inch baking dish. Drizzle with dressing.

BAKE 40 min. or until chicken is done (165°F). Sprinkle with remaining cheese; bake 5 min. or until melted.

This dish was definitely a winner. Simple to make and really delicious. Relatively low fat too. I will be making it again for sure! The chicken was moist and the stuffing was super flavorful. I served it with a simple Caesar salad (romaine hearts, Wegman's Caesar croutons, shredded asiago cheese and Cardini's Light Caesar dressing).

Chicken ready to be rolled up

Ready for the oven