Bruschetta and Cheese Stuffed Chicken

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

All Done

Cut in half