Foodie: Bruschetta’n Cheese-Stuffed Chicken Breasts

After my disastrous attempt at shrimp/barley/risotto/dirty sock dinner, I’ve stepped away from Martha and her alternate reality cooking. I’ve been getting emails from Pillsbury and Kraft with simple, easy recipes that work in our dimension. Some of them are a little… odd? But some of them are really worth the paper they’re printed on.

So, once in a while when I come across something that’s really worth and gets into my personal recipe book, I’ll share here. We’ll start with the first successful attempt after Martha’s Mess.

This is from Kraft Magazine.

Bruschetta’n Cheese-Stuffed Chicken Breasts

1 can (14 ½ oz) diced tomatoes, undrained
1 ¼ cups shredded mozzarella
½ cup fresh basil or 1 tbl dried basil
1 pkg Stove Top for Chicken
8 sm boneless skinless chicken breast halves (about 2 lbs)
1/3 cup Roasted Red Pepper and Parmesan Italian Dress (plain Italian is fine)

~Preheat oven to 350*F
~Combine tomatoes, ½ cup of cheese, basil and dry stuffing mix. Stir until moistened
~Pound each breast to 1/4” thickness
~Place chicken top-side down, spread stuffing evenly on each breast.
~Roll up tightly, place seam side down in a 13x9 baking dish. Drizzle evenly w/dressing.

Bake 40 minutes. Sprinkle with remaining ¾ cup cheese and bake an additional 5 minutes or until chicken is cooked through and cheese is melted.

Notes:
It’s OK to half the recipe. It’s a huge amount of food for 2 people. I bought the whole can of tomatoes, and put half in a container and froze it for next time.
Don’t be stingy with the stuffing in the chicken. Pack those suckers till they’re bursting.
Don’t forget a veggie! Green beans are good, as is broccoli or Brussel sprouts. You won’t need another starch because of the stuffing. Mom- yes, cranberry sauce would also be awesome.

Bon Appetite!