Saturday, March 8, 2008

Bruschetta 'n Cheese Stuffed Chicken Breasts

This is a good tasting and easy chicken recipe that our family enjoys. Hope yours does, too!

1 can (14 1/2 oz) italian style diced tomatoes, undrained
1 1/4 cups shredded Mozzarella cheese - divided
1/4 c chopped fresh basil
1 pkg (6oz) stuffing mix for chicken
8 small boneless skinless chicken breast halves
1/3 c Roasted red pepper italian w/ parmesan dressing

Preheat oven to 350. To prepare stuffing, combine tomatoes and their liquid, 1/2 c shredded mozzarella cheese, basil and dry stuffing mix, stirring until just moistened.

Put 2 chicken breast halves in a large resealable bag. Pound the chicken with the side of a heavy can, rolling pin or meat mallet until chicken is 1/4 in. thick. Repeat process in the same bag with remaining chicken breasts.

Place pounded chicken breast, smooth side down, on a cutting board. Spread with 1/8 of stuffing mixture.

Roll chicken breast, starting at the narrow end, as tightly as possible around the stuffing mixture.

Place in a 9 x 13 baking dish with seam side down, as this allows the chicken to hold together nicely. Pour dressing evenly over chicken and bake for 40 min.

Sprinkle with remaining 3/4 c cheese and bake 5 min. longer, or until cheese is melted and chicken is cooked through.

Makes 8 servings of 1 chicken breast each.

God Bless and have a peaceful, restful Sunday!


  1. Laura
    This one sounds delicious! I can't wait to try it. Thank you for the book titles. I'm in the middle of a good book, too, and I have an extra copy. I'll make sure you get one. God bless, Dolores H

  2. Laura, Here's my recipe for the (Mon)day. After going to art class and picking up last things for dress rehearsal at Wal Mart, I ran into Seven Dwarfs restaurant in Wheaton and pleaded to buy a quart of chicken soup to bring home to Victoria, who is feelin' poorly. :) I just ran out of time to make her some soup for lunch. Oh well! God provides. See you tonight! God bless, Dolores H.