Ingredients:
1/4 cup pesto salad dressing ( kraft)
1/4 cup parmesan cheese
6 ounces stove top herb stuffing mix
3 tablespoons fresh basil ( finely chopped)
2 tablespoons olive oil
2 tablespoons minced garlic
1 cup chicken stock
1/4 cup mozzarella cheese ( shredded)
6 boneless skinless chicken breasts
Directions:
Preheat oven 350 F.
Lightly grease 9×13-inch baking dish.
Place 1 chicken breast in ziplock freezer bag.
Pound chicken breast with mallet (or soup can, or rolling pin) until chicken breast is 3/4-inch thick.
Repeat with other 5 breasts.
In large mixing bowl toss stuffing mix, olive oil, Parmesan cheese, garlic and basil. Add stock and toss mix until well combined and moistened.
Take 1 chicken breast and spread stuffing mixture on one side.
Roll breast until both ends meet.
Place breast seam side down in baking dish.
Repeat with other chicken breasts.
Pour pesto salad dressing over chicken breasts.
Cover pan with foil and bake for 20 minutes.
Remove foil and top with mozzarella.
Bake 15 more minutes.
Let stand 5 minutes before serving.
Servings: 6
Time preparation: 20 min.
Time total: 60 min.