Bruschetta 'N Cheese-Stuffed Chicken Breasts - cooking recipe

Ingredients
    1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained
    1/2 cup shredded part-skim mozzarella cheese, divided
    1/4 cup chopped fresh basil
    1/4 cup Italian breadcrumbs
    4 boneless skinless chicken breasts
Preparation
    Preheat oven to 350\u00b0F
    Combine tomatoes with their liquid, 1/4 cup of the cheese, the basil and breadcrumbs; stir just until moistened.
    Place the chicken breasts in large freezer-weight resealable plastic bag. Pound chicken with rolling pin or meat mallet until chicken is 1/4-inch thick.
    Place chicken, top-sides down, on large cutting board; spread the chicken with a few tablespoons of tomato mixture. Starting at one of the narrow ends, tightly roll up chicken. Place, seam-sides down, in 13x9-inch baking dish. Spread the remaining tomato mixture on chicken.
    Bake 40 minute Sprinkle with remaining 1/4 cup cheese.
    Bake an additional 5 minute or until chicken is cooked through and cheese is melted.

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