Bruschetta Stuffed Chicken Breasts

I've never blogged about dinner but this recipe found on sparkrecipes.com has had me talking about it for DAYS. If you follow the directions, it's just over 6 grams of fat per serving!



Ingredients:

8 - small boneless skinless chicken breast halves [2lb]

1 - can [14oz] Italian style diced tomatoes undrained

11/4 cups low moisture part skim mozzarella cheese divided

1/4 cup chopped fresh basil

1 pkg [6oz] stove top stuffing for chicken

1/3 cup Ken's Steak House Lite Northern Italian with Basil & Romano dressing

Salt, Pepper, and Garlic Powder

Directions:

Marinate chicken breasts in a large storage bag with 1/3 cup of Italian dressing, at least 4 hrs.
-Preheat oven to 350F combine tomatoes, 1/2 cup of the cheese, the basil and dry stuffing mix, stir until moist.
-Place 2 chicken breast in large freezer bag. Pound chicken until 1/4 inch thick. Repeat with remaining breasts. Place chicken , top sides down on cutting board; sprinkle with salt, pepper, and garlic powder on each breast to taste; Spread evenly with stuffing mixture. Starting at one of the narrow ends, tightly roll up chicken. Place, seam side down in 13x9 inch baking dish.
-Bake 40 min. sprinkle with remaining 3/4 cup cheese. Bake an additional 5 min. or until chicken is cooked through and cheese is melted.

Number of Servings: 8

I'm a very picky eater and this was just flat out delicious. Even my two year old sons asked for more!! Try it out and let me know what you think!

Here is a link to the recipe on sparkrecipes.com. Bruschetta Stuffed Chicken Breasts