Cooking w/ L+L: Bruschetta + Cheese Stuffed Chicken

Bruschetta + Cheese Stuffed Chicken is Slick’s favorite dinner entree that I make and it’s SOOOOO incredibly easy-peasy.  The recipe can be found on KRAFT’s website (below, too, obv.) and was given to me from a culinary whiz colleague.  I made it – Slick loved it – and I passed it along to two of my best girlfriends, who have since made it for their husbands.  Their husbands raved about it, too!  It’s a little ridiculous how simple this recipe is, but it doesn’t look or taste simple!  Promise.

INGREDENTS:

- 1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
- 1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
- 1/4 cup chopped basil
- 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
- 8 small boneless skinless chicken breasts halves (2 lbs.)
- 1/3 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing

DIRECTIONS:

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

Place chicken breasts on a cutting board.  Spread chicken with the stuffing mixture. 

Starting at the narrow end of the chicken, tightly roll up each breast.  Place the chicken, seam-side down, in a 9×13-inch baking dish.  Drizzle with dressing.

Bake 40 minutes on 350 degrees or until the chicken is done (165 degrees).  Sprinkle with the remaining cheese and bake five more minutes or until the cheese is melted.  

voila!

Cool – serve – ENJOY!!

I hope it’s as big of a crowd pleaser for you as it’s been for me! 

xx, L