Monday, October 26, 2009

Bruschetta Stuffed Chicken

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1-1/4 cups Mozzarella Cheese, divided (This is yummy with fresh mozz but you can use shredded too)
1/4 cup chopped fresh basil
1C Italian Bread Crumbs or Panko (you can use one bag of stuffing mix too - I just don't like stuffing)
8 boneless skinless chicken breast halves
1/3 cup Italian Dressing (or experiment with different flavors)

PreHeat oven to 350ºF.

Stir tomatoes, 1/2 cup cheese, bread crumbs, and basil together.
Pound your chicken flat (about 1/4 inch thick)
Spread each chicken with tomato mixture divided equally among them and roll. 
Place, seam-sides down, in 13x9-inch baking dish. Drizzle with dressing.
You might need to secure some with a toothpick. I like to use colored toothpicks so I don't miss any. It's a rude suprise if you do.
Bake 40 min. or until chicken is done
Top with with remaining cheese and pop it back in the oven for 5 more minutes. .

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