Tuesday, February 2, 2010

Italian Stuffed Chicken


1 can (14.5 oz) Italian-style tomaotes, undrained
2 cups shredded low-moisture 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 Italian Dressing


Heat oven to 350 degrees. 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 minutes or until chicken is done. Sprinkle with remaining cheese; bake 5 minutes or until melted.

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