This is a tasty and satisfying dish and looks very nice on the plate. Kind of like chicken that comes with its own Italian-seasoned stuffing. The original recipe came from kraftfoods.com, but I made a few changes to lessen fat, sodium and eliminate MSG (believe it or not, a number of stuffing mixes and salad dressings have MSG).
Provided by Lowfat Linda
Categories Chicken Breast
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 8
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
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