They’re ever so elegant and literally packed with flavour, but the real joy of these stuffed chicken breasts is how deceptively easy they are to make. You can even treat your family to this “special” dish on a weeknight – it’s that simple. Let the Kraft Kitchens show you how to flatten, stuff and bake chicken breasts so that they stay moist and tasty from beginning to end.
1 can (19 fl oz/540 mL) diced tomatoes with garlic and olive oil, undrained11/4 cups Kraft Mozzarella Shreds, divided1/4 cup chopped fresh basil1 pkg. (120 g) Stove Top Stuffing Mix for Chicken8 small boneless skinless chicken breasts (2 lb.)1/3 cup Kraft Signature Roasted Red Pepper with Parmesan Dressing
1. PREHEAT oven to 350°F. To prepare stuffing, combine tomatoes and their liquid, 1/2 cup shredded mozzarella cheese, basil and dry stuffing mix, stirring until just moistened.
2. PUT 2 chicken breast halves in a large, freezer weight resealable bag. Pound the chicken with the side of a heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick. Repeat process in the same bag with remaining chicken breasts, 2 at a time.
3. PLACE pounded chicken breast, smoothside down, on a cutting board. Spread with 1/8 of the stuffing mixture.
4. ROLL chicken breast, starting at the narrow end, as tightly as possible around stuffing mixture.
5. PLACE in 13x9-inch 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.
6. SPRINKLE with remaining 3/4 cup cheese and bake 5 min. longer, or until cheese is melted and chicken is cooked through (internal temperature of 170°F).
