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Bruschetta 'n Cheese Stuffed-Chicken Breasts


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Bruschetta 'n Cheese Stuffed-Chicken Breasts 1 Picture


  • 1 can (19 fl oz/540 mL) diced tomatoes with garlic and olive oil , undrained
  • 1-1/4 cups Kraft Mozzarella Shredded Cheese , divided
  • 1/4 cup chopped fresh basil
  • 1 pkg. (120 g) Stove Top Stuffing Mix for Chicken
  • 8 small boneless skinless chicken breast s (2 lb./900 g), pounded to 1/4-inch thickness
  • 1/3 cup Kraft Roasted Red Pepper with Parmesan Dressing


Level of difficulty Average
Cost Average budget


Step 1

Heat oven to 350°F.

Step 2

Mix tomatoes, 1/2 cup cheese and basil in medium bowl. Add stuffing mix; stir just until moistened.

Step 3

Place chicken breasts, top sides down, on cutting board. 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.

Step 4

Bake 40 min. or until chicken is done (170°F). Sprinkle with remaining cheese; bake 5 min. or until melted.

Place 2 chicken breasts in resealable freezer-weight plastic bag; pound with side of heavy can, rolling pin or meat mallet until 1/4-inch thick. Repeat with remaining chicken breasts.

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Bursting with cheese and wrapped up in bacon, these stuffed chicken breasts are totally irresistible!


  • Chicken breast
  • 6 -8 bacon slices
  • 1 cup spinach leaves
  • 1 small jar semi-dried tomatoes
  • 1 cup shredded cheese
  • Salt and pepper


  1. Carefully slice the chicken breasts, forming a pocket, without cutting right through.
  2. Fry the breasts until golden brown on both sides.
  3. Layer bacon slices on a chopping board.
  4. Place the chicken breast on the far left, and top with spinach leaves, semi-dried tomatoes and cheese. Season with salt and pepper.
  5. Roll the chicken breast in the bacon slices, folding it closed as you go.
  6. Cook in the oven for 20 minutes at 375°F.
  7. Serve, and enjoy!

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