Bruschetta 'n Cheese Stuffed Chicken Breasts
A Kraft recipe. I altered it a bit. First, I used half Garlic, Olive Oil, and Basil tomatoes, and the other half I used: Sun-dried Tomatoes and Artichoke Bruschetta, a bruschetta with with basil, mozzarella, olives, and sun-dried tomatoes, and a bruschetta of tomatoes and garlic. I used dried basil, as that's all I had. I sprinkled parmesan cheese on top after it was finished, along with mozzarella. I sprinkled a garlic/herb seasoning, a tuscan chicken seasoning, and parsley on top prior to baking. I added sauteed mushrooms to the pan whilst baking and a tiny bit of vegetable broth. They were easier to make than I first thought, and my family loved them. I even thought they smelled good! (I'm vegan). Oh, and two kinds of sun-dried tomato salad dressing/vinaigrettes on top.
Date Posted: Oct. 16, 2008
Photography Notes: 50mm, f/2.8, 1/60 sec, ISO 100, RAW
Cooking Level: Intermediate