Bruschetta 'n Cheese Stuffed-Chicken Breasts Recipe -
Bruschetta 'n Cheese Stuffed-Chicken Breasts Recipe
  • READY IN 1 hr

Bruschetta 'n Cheese Stuffed-Chicken Breasts

Recipe by  

"Breathe new life into everyday chicken by stuffing it. Here, a tasty mix of stuffing, tomatoes, basil and cheese gives chicken an Italian flair - perfect for any night of the week!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Heat oven to 350 degrees F.
  2. Mix tomatoes, 1/2 cup cheese and basil in medium bowl. Add stuffing mix; stir just until moistened.
  3. 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.
  4. Bake 40 minutes or until chicken is done (170 degrees F). Sprinkle with remaining cheese; bake 5 minutes or until melted.
Kitchen-Friendly View


  • Variation: For a spicy-style chicken dish, use diced tomatoes with bell or jalapeno peppers, KRAFT Tex Mex Shredded Cheese instead of the mozzarella cheese and chopped cilantro instead of the basil.

Reviews More Reviews

Most Helpful Positive Review
Jan 14, 2010

This is a really easy and tasty recipe. I absolutely loved it and plan on making it again. You may have to use toothpicks too keep the breast together though after stuffing it as i did. The next time i make it i am going to marinate it for a few hours in the fridge after stuffing it. I thought this was an excellent recipe and so easy!!

Most Helpful Critical Review
Nov 17, 2010

Wouldn't make again. I like all the ingredients in this recipe but together my boyfriend and I didn't think it was that great.


44 Ratings

Jan 28, 2010

Excellent recipe....easy to fix....I did prepare in advance and let sit in frig to marinate in the dressing....definitely a keeper

Oct 28, 2011

I usually don't leave reviews but this was so good, I just had to. I made this last night and was impressed with how easy it was. I followed the recipe exactly, other than using private selection basil in olive oil 3tbs,all I had on hand) and since I couldn't find the can tomato it called for, I used diced tomatoes with garlic, basil, and oregano (drained) and added about 2tbsp olive oil. I basted the chicken with dressingat start and again half way through cooking. Tastes like you spent much longer preparing than you did. Enoy!

Feb 03, 2010

So quick and easy to make and everyone loved it. We made a slight variation to the recipe because we couldn't find the Red Pepper Parmesan dressing. Instead we used Ranch dressing and sprinkled Parmesan cheese over top before baking. Everyone loved it. We will make this again for sure!!

Dec 23, 2010

My biggest difficulty was locating the ingredients, especially the diced tomatoes "with garlic in olive oil." There seem to be about a million different versions of diced tomatoes, but that particular combo was tough. However, it was well worth the search. My husband wouldn't shut up about it for a week, and wants this dish served for pretty much any dinner with guests, because it's yummy, easy, and looks like you spent hours preparing it!

Mar 04, 2010

this was great!! I added goat cheese to the mix which created a creamy rich flavour. I will make this over and over again

Jan 31, 2012

LOVE this recipe! The last time I made it I marinated the chicken breasts in the dressing for a few hours after pounding them out - it made them SO moist and flavorful! And fresh basil really makes a difference. Make sure when you pound the chicken it is skin side DOWN - it keeps them from falling apart.


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  • Calories
  • 275 kcal
  • 14%
  • Carbohydrates
  • 15.4 g
  • 5%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 7.3 g
  • 11%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 33.5 g
  • 67%
  • Sodium
  • 661 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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