You might think this baked chicken dish is tricky, but our three simple steps will show you how to have this creamy stuffed chicken roll-up recipe on the table in less than an hour.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4 small boneless skinless chicken breasts (1 lb./450 g), pounded to 1/4-inch thickness
8 fresh basil leaves
1/4 cup chopped drained roasted red peppers
1/2 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese
2 zucchini (1 lb./450 g), sliced
2 cups cherry tomatoes, cut in half
1/4 cup Kraft Balsamic Vinaigrette Dressing, divided
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How do I make it ?
Heat oven to 375ºF.
Place chicken, top sides down, on work surface; top with basil, peppers and cheese. Roll up, starting at one short end of each; secure with wooden toothpicks. Place, seam sides down, on half of parchment-covered rimmed baking sheet.
Toss zucchini and tomatoes with 2 Tbsp. dressing; place on other side of baking sheet. Brush chicken evenly with remaining dressing.
Bake 35 min. or until chicken is done (165ºF). Remove and discard toothpicks. Serve chicken topped with vegetables.
Kraft Kitchen Tips!
Serve with hot cooked long-grain brown rice.
Prepare using your favourite combination of cut-up fresh vegetables.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 2.5 g
Cholesterol 70 mg
Sodium 340 mg
Carbohydrate 8 g
Fibre 2 g
Sugars 6 g
Protein 30 g
4 servings, 1/4 recipe (225 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.