Main Dish Recipes for LA Weight Loss - Bruschetta and Cheese Stuffed Chicken Breast

Ingredients:

2 cups diced tomatoes, or 1 can (14 oz) diced tomatoes, no salt added
1 to 2 cloves garlic, minced
1 tsp Italian seasoning
1 ¼ cups shredded, reduced-fat/part-skim mozzarella cheese, divided
¼ cup chopped fresh basil
1 package (6 oz) lower-sodium chicken-flavored stuffing, such as Stove Top Lower-Sodium Chicken
3 to 3 ½ lbs boneless, skinless chicken breasts (8 pieces)
1/3 cup fat-free Italian dressing

Preparation:

Combine tomatoes and liquid, ½ cup shredded mozzarella cheese, basil and stuffing mix stir until moistened.
Place pounded chicken breast smooth side down, on cutting board and spread 1/8 of the stuffing mixture on to each piece of chicken. Roll chicken breast around stuffing. Secure with twine or a tooth pick as needed.
Place in 13x9 inch baking dish (coated with nonfat cooking spray) with seam side down. Pour dressing evenly over chicken and bake for 40 minutes.
Remove from the oven and sprinkle with remaining 3/4 cup cheese and bake another 5 minutes longer, or until cheese is melted and chicken thoroughly cooked.

Makes: 8 servings
Serving size: 1 rolled chicken breast
LA Exchange: 1 Protein, 1 Vegetable, 1 Starch

What's the oven tempurature? =)

I made this last night - YUM!! My husband loved it too. It's company worthy for sure. You could make the stuffed chicken in advance, and then cook at supper time. Made salad with it for me, and a baked potato for my husband. Will absolutely make this again. Thanks Deb. :)

Terry, did you pound out the chicken first? I just see myself making a HUGE mess of this unless I flattened it a bit...

Yes, I pounded the chicken quite thin. Put chicken breast between 2 pieces of wax paper, and then pounded/flattened it with a bottle of wine. That works really well. The thinner you get them, the better. You may have to toothpick some of the ends together to avoid all the stuffing coming out, but you can take the toothpicks out after it's done in the over, before serving.

Great.. Thanks!