Tuesday, October 19, 2010

Bruschetta Chicken Rolls

Uninspired.  Still cooking, nothing very impressive.  The recipe below is a "dressed-up" version of the Bruschetta Chicken that is in our regular rotation (link to that recipe here).
This recipe uses the same ingredients (except the salad dressing) and puts it in a fancy-shcmancy roll.  It also makes the whole dish pretty mushy and wet.  I'll be going back to the casserole version.

Recipe from: Kraft Food and Family
1 can Italian Diced Tomatoes
1 1/4 c Mozzarella Cheese (shredded)
1/4 c Fresh Basil (chopped)
1 box Stuffing Mix
2 lb Boneless Skinless Chicken Breasts - I used 2 large breasts
1/2 c Roasted Red Pepper Italian with Parmesan Salad Dressing (Kraft, since it's their recipe)

  1. Combine tomatoes, 1/2 c cheese, basil, and stuffing mix.  Stir until moistened.
  2. Using meat mallet, pound chicken breasts to 1/4" thick.  (Wrap in plastic wrap to minimize mess.)
  3. Spread filling mixture evenly over chicken pieces.
  4. Roll chicken tightly and place seam-down in 13"x9" casserole dish.  Drizzle evenly with dressing.
  5. Bake 40 minutes at 350.  Sprinkle chicken with remaining cheese and bake 5 minutes more until cheese is melted.

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