Recipe Time!

24 Oct

There are not too many recipes that I come across…think about making…then actually take the time to make…., but I found one that really sounded great, and met the requirement that we have had lately of NO EGGS!  So, I made sure we had ALL the ingredients (all 6!!)….and got to cookin’!

My family LOVED THIS RECIPE!!!  It was (in the words of Mrs. Robinson) “easy peasy lemon squeezy!”  Girly Girl had declared it my “FAMOUS CHEESY STUFFED BRUSCHETTA CHICKEN”…but really it came from Kraft Food & Family‘s website, which is a terrific source for those of us who are “cooking challenged!”

Bruschetta 'N Cheese-Stuffed Chicken

Bruschetta

Prep Time:
15 min
Total Time:
1 hr
Makes:
8 servings, one stuffed chicken breast each
What You Need:
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 fresh basil
1 pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken
8 small boneless skinless chicken breast halves (2 lb.)
1/3 cup  KRAFT Roasted Red Pepper Italian with Parmesan Dressing
Make It:
PREHEAT oven to 350°F. Combine tomatoes, 1/2 cup of the cheese, the basil and dry stuffing mix; stir just until moistened.

PLACE 2 chicken breast halves in large freezer-weight resealable plastic bag. Pound chicken with meat mallet or side of heavy can until chicken is 1/4 inch thick. Repeat with remaining chicken, adding two at a time to bag. Place chicken, top-sides down, on cutting board; spread evenly with stuffing mixture. Starting at one of the narrow ends, tightly roll up chicken. Place, seam-sides down, in 13×9-inch baking dish. Drizzle evenly with dressing.

BAKE 40 min. Sprinkle with remaining 3/4 cup cheese. Bake an additional 5 min. or until chicken is cooked through (165°F) and cheese is melted.

 

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One Response to “Recipe Time!”

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  1. Menu Planning — Thank Goodness, Back Again!!! « Coffee Talk - May 25, 2009

    […] — Bruschetta ‘N Cheese Chicken and roasted red […]

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