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
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