Ingredients:
1 (14 1/2 ounce) cans Italian-style diced tomatoes, undrained
1 1/4 cups shredded mozzarella cheese, divided
1/4 cup chopped fresh basil
1 (6 ounce) packages chicken flavor stuffing mix
8 small boneless skinless chicken breast halves ( 2 lb.)
1/3 cup Kraft roasted red pepper italian parmesan dressing
Directions:
PREHEAT oven to 350 F
Combine tomatoes with their liquid, 1/2 cup of the cheese, basil and dry stuffing mix; stir just until moistened.
PLACE 2 chicken breast halves in large freezer weight resealable plastic bag.
Pound chicken with the side of a heavy can, rolling pin or meat mallet until chicken is 1/4-inch thickness.
Repeat process in same bag with remaining chicken breast halves, 2 at a time.
Place 1 chicken breast, smooth-sides down, on large cutting board.
Spread evenly with stuffing mixture.
Starting at narrow end, begin rolling chicken, as tightly as possible, around stuffing mixture.
Do the same for the others.
Place, seam-sides down, in 13×9-inch baking dish.
Drizzle evenly with dressing.
Bake 40 minute
SPRINKLE with remaining 3/4 cup cheese.
Bake additional 5 min or until chicken is cooked through(170 F internal temp) & cheese is melted.
Special Extra:.
For a “South-of-the-Border” style chicken dish, simply use diced tomatoes with bell or jalapeno peppers, chopped cilantro instead of the basil and Mexican Style Shredded Cheese instead of the mozzarella cheese.
Servings: 8
Time preparation: 15 min.
Time total: 60 min.