Cheese Stuffed Chicken Breasts
From recipe request, posted by pinkducky.
italian plum (roma) tomatoes
diced, undrained, 1 can
roasted red bell peppers
low moisture, part-skim, shredded, divided
chicken breast halves, boneless, skinless
4 each, 6 ounce each breast
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.