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Bruschetta 'n Cheese-Stuffed Chicken Breasts

Prep Time
20
min.
Total Time
1
hr.
Servings

8 servings

Think you don’t have the cooking chops to make Bruschetta 'n Cheese-Stuffed Chicken Breasts? Watch this video to learn how to cook stuffed chicken breast.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Combine tomatoes, 1/2 cup cheese and basil in medium bowl. Add stuffing mix; stir just until moistened.
  • Place 2 chicken breasts in freezer-weight resealable plastic bag. Pound chicken to 1/4-inch thickness. Remove chicken from bag; place, top sides down, on work surface. Repeat with remaining chicken breasts. Spoon stuffing mixture over chicken.
  • Roll chicken breasts up, starting at one short end of each. Place, seam sides down, in 13x9-inch baking dish; drizzle with dressing. Bake 40 min. or until chicken is done (165°F). Top with remaining cheese; bake 5 min. or until melted.

Special Equipment Needed

Variation

For a south-of-the-border chicken dish, prepare using diced tomatoes with zesty mild green chiles and KRAFT Mexican Style Finely Shredded Four Cheese, and substituting fresh cilantro for the basil.

Serving Suggestion

Serve with CRYSTAL LIGHT Iced Tea and hot cooked broccoli sprinkled with KRAFT Grated Parmesan Cheese.

How to Store Long-Stemmed Fresh Herbs

Place long-stemmed fresh herbs, such as basil, parsley, cilantro and dill, in a tall glass with the stem ends down. Fill with an inch of cold water; make sure no leaves are under the water. Cover the leaves loosely with a plastic bag and refrigerate until ready to use, changing the water every 2 days. Herbs should stay vibrant and fresh for about 5 days.

Servings

  • 8 servings

Healthy Living

  • Good source of calcium
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1-1/2 Carb Choice

Diet Exchange

  • 1 Starch
  • 1 Vegetable
  • 4 Meat (L)

Nutrition Bonus

Made with lean meat, this Italian-flavored main dish makes a delicious addition to your family's healthful eating plan. And as a bonus, it's a good source of calcium from the cheese. Eating right has never tasted so good.

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 290
Total fat 8g
Saturated fat 3g
Cholesterol 75mg
Sodium 600mg
Carbohydrate 21g
Dietary fiber 2g
Sugars 4g
Protein 32g
% Daily Value
Vitamin A 10 %DV
Vitamin C 10 %DV
Calcium 15 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from This recipe according to my brother was great! This recipe according to my brother was great! Therefore, I will probably make it again if only for him. He absolutely loved it and thought the bundles were the cutest thing ever! I on the other hand thought it was good and after reading one of the comments agree that next time I will try chicken gravy to accompany the dish. This I think will make it an even better dish. When I made this dish I added the following to the recipe for an extra kick; onions, green peppers, hot pepper, and fresh garlic to the stuffing and seasoned the chicken. My favourite part of the dish was the tomatoes in the stuffing which provided a really nice flare.
Date published: 2006-05-16
Rated 5 out of 5 by from I am always looking for healthy recipes to assist my husband with his health issues, so I am a... I am always looking for healthy recipes to assist my husband with his health issues, so I am a little picky about what I make. This receipe looked scrumptious, but I too thought it was high in sodium. So when I went shopping, I found an Italian Herb blend cheese; it had less sodium than the mozzarella. I couldn't find the dressing so I used Zesty Italian, and I used Del Monte basil, garlic & oregano (no salt added) diced tomatoes because they only had 50mg of sodium. I found a Stove Top Lower Sodium for chicken stuffing too. There are ways to reduce the sodium, you just have to look for them. The end result was delicious too!
Date published: 2009-04-16
Rated 5 out of 5 by from This is SO incredibly easy, I cannot stress to you how little culinary knowledge you need to have... This is SO incredibly easy, I cannot stress to you how little culinary knowledge you need to have prior to making this. Also, I would think this would be easy and fun to make with kids, except you should do the "beating" of the chicken. In addition, I made this for 2 people and found that this recipe works great just the way it is, except using between 3-4 chicken breasts. Use the remainder of the stuffing mix and spread it around the chicken and then coat it with a little more italian dressing. It bakes so nicely and is crispy and perfect while the stuffing inside the chicken comes out nice and moist. Such a fantastic recipe.
Date published: 2008-07-17
Rated 5 out of 5 by from My husband and I LOVE this recipe! My husband and I LOVE this recipe! It looks like it takes hours to prepare, and, while it is a little labor intensive, it doesn't take nearly as long as it looks! I make it for company when I want to impress ;-) Fresh basil REALLY makes a difference! I always end up having a lot of leftover stuffing, so I add it to the top and sides of the dish and we have a little extra as a side dish. I've started marinating the chicken breasts in the dressing overnight - it adds a LOT of flavor and makes them super moist and juicy! Tip: Make sure you have the chicken skin side DOWN when you pound - it won't fall apart that way!
Date published: 2011-01-06
Rated 5 out of 5 by from I made this recipe without the dressing required. I made this recipe without the dressing required. I used a little more cheese than the recipe called for as well as using just regular Italian and sprinkled crushed peppers on top of the chicken. It was a great twist on regular chicken breasts. I served it with mashed potatoes and green beans. My boyfriend and I really enjoyed the recipe and will definitely add it to our routine. This was one of the easiest recipes to make and prep time took less than 15 minutes. I had all the items on the ingredient list already in my house. I also substituted the fresh basil for the dry. Great recipe.
Date published: 2008-03-11
Rated 5 out of 5 by from WOW! WOW! My family of "men" loved it - shock!! They never devour anything I make on the fly. Husband, 8 yr old, 6 yr old, 3 yr old - ALL asked for seconds. Granted they also really liked helping me pound the meat - I think I'll get the thin cutlets next time though. I used frozen chopped spinach to save time - tasted awesome. And I only had a Garlic Parmesan dressing so I used that - again awesome. I took someone else's advice and I added more dressing, cut with some water, to the dish when baking and it was wonderful to drizzle on top once served. Love, love love this recipe.
Date published: 2010-12-06
Rated 5 out of 5 by from My mother in law, sister in law and I all take turns cooking for our family business. My mother in law, sister in law and I all take turns cooking for our family business. We take a week at a time and quite honestly, without admitting, try to one up each other. This recipe as well as several others from Kraft.com have won me the Meal of the month award (so to speak). I am chomping at the bit to share the web sight with them because of all of the wonderful recipes but I am not quite ready to give away my secret. However, I share them at work and also with MY side of the family on a regular basis. Thank you thank you thank you!!!! HELEN
Date published: 2009-09-03
Rated 5 out of 5 by from This was awsome! This was awsome! I made a few changes. I used rotel tomatoes and provalone chez. And I also sprinkled a lil more on top of the stuffing. I had extra stuffing left over so I just put in the pan w/the chicken and let it cook. I didnt measure the dressing, I just made sure all the meat had a baste of it then added a lil more to make sure it wouldnt get dry. We made a spinach salad, and the sweetness of the salad went great with the spicey tomatoes. My husband loved it-which I honelty thought he would hate. Definatly will be making it again!!!!
Date published: 2008-11-06
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