Today I decided to try one of the yummy recipes I found on Kraft's website. I found several that had not very many ingredients, and seemed interesting yet simple.
It ended up tasting pretty good. You can put stuffing on pretty much anything and I will be a happy camper. After it was already done, Abby and I both admitted to adding extra cheese to the part of the recipe we worked on. More cheese is never a bad thing. The most complicated part was pounding out the chicken breasts. And waiting for it to come out of the oven...
INGREDIENTS
- 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
DIRECTIONS
HEAT oven to 350ºF.
MIX tomatoes, 1/2 cup cheese and basil in medium bowl. Add stuffing mix; stir just until moistened.
PLACE 2 chicken breasts in large freezer-weight resealable plastic bag. Pound with meat mallet or side of heavy can until chicken is 1/4 inch thick. Remove from bag; place, top-sides down, on cutting board. Repeat with remaining chicken. Spread chicken with stuffing mixture. Starting at 1 narrow end, tightly roll up each breast. Place, seam-sides down, in 13x9-inch baking dish. Drizzle with dressing.
BAKE 40 min. or until chicken is done (165°F). Sprinkle with remaining cheese; bake 5 min. or until melted.
I know the picture isn't great, and you can hardly tell what it is. From now on Abby is in charge of taking the pictures...
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