Cheese Stuffed Chicken Breasts
From recipe request, posted by pinkducky.
Yield
4 servingsPrep
15 minCook
40 minReady
60 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 14 ½ | ounces |
italian plum (roma) tomatoes
diced, undrained, 1 can |
|
| ⅓ | cup |
roasted red bell peppers
|
|
| 1 ¼ | cups |
mozzarella cheese
low moisture, part-skim, shredded, divided |
*
|
| ¼ | cup |
basil
freshly chopped |
*
|
| 1 | each |
stuffing mix
|
* |
| 24 | ounces |
chicken breast halves, boneless, skinless
4 each, 6 ounce each breast |
|
|
Parmesan cheese
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 419.1 | ml/g |
italian plum (roma) tomatoes
diced, undrained, 1 can |
|
| 79 | ml |
roasted red bell peppers
|
|
| 296 | ml |
mozzarella cheese
low moisture, part-skim, shredded, divided |
*
|
| 59 | ml |
basil
freshly chopped |
*
|
| 1 | each |
stuffing mix
|
* |
| 693.6 | ml/g |
chicken breast halves, boneless, skinless
4 each, 6 ounce each breast |
|
| 1 | x |
Parmesan cheese
|
*
|
Directions
Heat oven to 350ºF.
Mix tomatoes, roasted bell pepper, ½ cup cheese and basil in medium bowl.
Add stuffing mix; stir just until moistened.
Place 2 chicken breasts in large freezer-weight resealable plastic bag.
Pound with meat mallet or side of heavy can until chicken is ¼ 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 .
Sprinkle parmesan on top.
Bake 40 min or until chicken is done (165°F).
Sprinkle with remaining cheese; bake 5 min or until melted.
