Best Bruschetta N Cheese Stuffed Chicken Breasts Recipes

Bruschetta & Cheese Stuffed Chicken Breasts image

Provided by Lowfat Linda

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
1 1/4 cups mozzarella cheese, divided (I use the lower-fat version)
4 cups Pepperidge Farm stuffing (I use Country Style stuffing as it is lower sodium and is blended white and whole wheat breads)
1 teaspoon garlic
2 teaspoons basil
1 teaspoon oregano
2 lbs boneless skinless chicken breasts
1/3 cup reduced-fat Italian salad dressing

Steps:

Preheat oven to 350 degrees.
Put tomatoes with their juice, 1/2 C cheese, seasonings, and dry stuffing mix in a large bowl and mix. Put bowl aside and prepare chicken.
If the chicken breasts are small, put a breast between sheets of plastic wrap and pound the chicken with a heavy can, rolling pin or meat mallet until chicken is 1/4 inch thick.
If the chicken breasts are large and very thick, cut them in two by cutting through the thickness of the breast, then pound as described above.
Repeat for all the chicken breasts.
Place the chicken, two breasts at a time, smooth side down on a plate.
Spread evenly with stuffing mixture.
Starting at the narrow end, roll the chicken as tightly as possible around the stuffing mixture.
Place, seam-sides down, in an oiled 13x9 inch baking dish.
Drizzle evenly with dressing.
Bake for 40 minutes.
Sprinkle the chicken with the remaining cheese and bake an additional 5-10 minutes until the cheese is melted and the chicken is cooked through (170 degrees internal temp).

Nutrition Facts : Calories 195.3, Fat 6, SaturatedFat 2.7, Cholesterol 80.2, Sodium 325.2, Carbohydrate 3.2, Fiber 0.6, Sugar 2.1, Protein 30.6

Bruschetta-Stuffed Chicken Breasts image

Provided by Alison J.

Categories Chicken

Time 50m

Yield 3 serving(s)

Number Of Ingredients 10

3 boneless skinless chicken breasts
1/2 tomatoes, diced
3 tablespoons fresh basil, chopped
1/4 cup mozzarella cheese, shredded
3 tablespoons parmesan cheese, grated
2 tablespoons olive oil
3/4 cup Italian seasoned breadcrumbs
1 teaspoon dried oregano
1 teaspoon garlic powder
salt and pepper, to taste

Steps:

Preheat oven to 350°F.
Mix diced tomatoes, chopped basil, and cheeses in a bowl with olive oil.
In a separate bowl, combine bread crumbs, oregano, garlic powder, salt, and pepper.
Place chicken breasts, one at a time, into a zip-top bag. Pound with a tenderizing mallet or a rolling pin until uniformly about 1/4" thick.
Distribute tomato mix evenly on top of the chicken breasts. Roll each breast up, starting from one of the narrow ends. Moisten with water and roll in bread crumb mixture.
Bake for approximately 30 minutes.
Optional: about 5 minutes before cooking time is up, top each breast with a little of the reserved tomato mix. Continue baking until cheese is melted.

Nutrition Facts : Calories 382.3, Fat 15.7, SaturatedFat 4.2, Cholesterol 80.5, Sodium 741, Carbohydrate 22.8, Fiber 2, Sugar 2.6, Protein 35.9

Bruschetta 'n Cheese Stuffed Chicken Breasts Recipe image

Provided by lunabeam79

Number Of Ingredients 6

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

Steps:

Preheat oven to 350°F. Mix tomatoes, 1/2 cup cheese and basil in medium bowl. Add stuffing mix; stir just until moistened. Place 2 chicken breasts in a freezer-weight resealable plastic bag; pound to 1/4-inch thickness. Remove from bag; place, top-sides down, on cutting board. Repeat. Spread chicken with stuffing mixture. Roll chicken breasts up; place, seam-sides down, in 13x9-inch baking dish. Drizzle with dressing. Bake 40 minutes or until chicken is done (165°F). Sprinkle with remaining cheese; bake 5 minutes or until melted.