Saturday, January 30, 2010

Savory Saturdays

This has become a favorite meal for our family :)  You could really change up some of the ingredients and it would still taste good...I have also used regular diced tomatoes and it has turned out good...also I've used a Zesty Italian dressing with good results :)  Let me know if you've used a variation...I'd love to hear how yours turns out!

Recipe: Bruschetta & Cheese Stuffed Chicken (by Kraft)

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1-1/4 cups 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

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.

Weight Watcher Points for 1 of 8 Servings:  6 Points

Critiques:  Loved by all, and has become a requested dish!