How to make it

  • PREHEAT oven to 350°F. Combine tomatoes with their liquid, 1/2 cup of the cheese, the basil and dry stuffing mix; stir just until moistened.
  • PLACE 2 chicken breast halves in large freezer-weight resalable plastic bag. Pound chicken with side of heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick. Repeat with remaining chicken breast halves, adding 2 at a time to bag. 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-inch baking dish. Drizzle evenly with dressing.
  • BAKE 40 min. Sprinkle with remaining 3/4 cup cheese. Bake an additional 5 min. or until chicken is cooked through (170°F) and cheese is melted.
  • Makes: 8 servings, one stuffed chicken breast each

Reviews & Comments 4

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  • joeboudreau 11 years ago
    this sounds amazing, cant wait to try this
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    " It was excellent "
    minitindel ate it and said...
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  • jaie 12 years ago
    I like the sound of this. I can also pound out the chicken to take out any frustration of the day!!!! Who makes the roasted red pepper and parmesan dressing though? I don't recall seeing it before.
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  • henrie 12 years ago
    Oh that sounds very good, thank you.
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