- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 229.5
- Total Fat: 6.3 g
- Cholesterol: 44.0 mg
- Sodium: 1,020.0 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 1.5 g
- Protein: 20.1 g
Bruschetta Stuffed Chicken BreastsSubmitted by: MRSMOHR
IntroductionThis is originally from a kraft recipe but with my own spin and a ton more flavor!! This is originally from a kraft recipe but with my own spin and a ton more flavor!!
8 - small boneless skinless chicken breast halves [2lb]
1 - can [14oz] Italian style diced tomatoes undrained
11/4 cups low moisture part skim mozzarella cheese divided
1/4 cup chopped fresh basil
1 pkg [6oz] stove top stuffing for chicken
1/3 cup Ken's Steak House Lite Northern Italian with Basil & Romano dressing
Salt, Pepper, and Garlic Powder
-Preheat oven to 350F combine tomatoes, 1/2 cup of the cheese, the basil and dry stuffing mix, stir until moist.
-Place 2 chicken breast in large freezer bag. Pound chicken until 1/4 inch thick. Repeat with remaining breasts. Place chicken , top sides down on cutting board; sprinkle with salt, pepper, and garlic powder on each breast to taste; Spread evenly with stuffing mixture. Starting at one of the narrow ends, tightly roll up chicken. Place, seam side down in 13x9 inch baking dish.
-Bake 40 min. sprinkle with remaining 3/4 cup cheese. Bake an additional 5 min. or until chicken is cooked through and cheese is melted.
Number of Servings: 8
Recipe submitted by SparkPeople user MRSMOHR.
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Member Ratings For This Recipe
We love this recipe but I don't use the dressing, I find it makes the meat sweet, instead I season the chicken as i normally would, put a bit of olive oil on the chicken after i stuff it & i cover the chicken w/the leftover stuff mixture. I also use the low sodium stuffing to lower the salt content - 5/26/10