A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Bruschetta Stuffed Chicken Breasts
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- #65410
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 can (14.5 ounce size) Italian-style diced tomatoes, undrained
1/4 cup shredded Mozzarella cheese, divided
1/4 cup chopped fresh basil
1 package (6 ounce size) stuffing mix for chicken
8 small boneless skinless chicken breast halves
3/4 cup jarred bruschetta
directions
Heat oven to 350 degrees F.
Combine tomatoes with their liquid, 1/2 cup of the cheese, the basil and dry stuffing mix; stir just until moistened.
Pound chicken with side of heavy hand, rolling pin or meat mallet until chicken is 1/4" thick. Place chicken, top sides down, on large cutting board; spread evenly with stuffing mixture. Starting at one of the narrow ends, tightly roll up chicken. Place, seam-sides down, in 13x9" baking dish. Cover evenly with bruschetta. Bake 40 minutes.
Sprinkle with remaining 3/4 cup cheese. Bake an additional 5 minutes or until chicken is cooked through (170 degrees F) and cheese is melted.
added by
SpicyTrish7
nutrition data
495 calories, 9 grams fat, 39 grams carbohydrates, 62 grams protein per serving.
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