BRUSCHETTA 'N CHEESE-STUFFED CHICKEN BREASTS

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Bruschetta 'n Cheese-Stuffed Chicken Breasts image

This started off as a Kraft recipe but I changed so many things... that it is now my recipe!! This was easy to make and delicious!

Provided by Redsie

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 5

1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained
1/2 cup shredded part-skim mozzarella cheese, divided
1/4 cup chopped fresh basil
1/4 cup Italian breadcrumbs
4 boneless skinless chicken breasts

Steps:

  • Preheat oven to 350°F
  • Combine tomatoes with their liquid, 1/4 cup of the cheese, the basil and breadcrumbs; stir just until moistened.
  • Place the chicken breasts in large freezer-weight resealable plastic bag. Pound chicken with rolling pin or meat mallet until chicken is 1/4-inch thick.
  • Place chicken, top-sides down, on large cutting board; spread the chicken with a few tablespoons of tomato mixture. Starting at one of the narrow ends, tightly roll up chicken. Place, seam-sides down, in 13x9-inch baking dish. Spread the remaining tomato mixture on chicken.
  • Bake 40 minute Sprinkle with remaining 1/4 cup cheese.
  • Bake an additional 5 minute or until chicken is cooked through and cheese is melted.

Nutrition Facts : Calories 258, Fat 6.6, SaturatedFat 3.4, Cholesterol 86.7, Sodium 607.2, Carbohydrate 12.5, Fiber 1.9, Sugar 4.6, Protein 36.1

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