These oven-baked chicken breasts are stuffed with fresh basil, mozzarella and sun-dried tomatoes. Pack with flavour and better-for-you too!
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)
12 large fresh basil leaves, divided
60 g Cracker Barrel Part Skim Mozzarella Cheese, cut into 4 slices
4 large oil-packed sun-dried tomatoes, drained
1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing, divided
2-1/4 cups grape tomatoes, halved
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How do I make it ?
Heat oven to 400ºF.
Make cut in one long side of each chicken breast, being careful to not cut through to opposite side. Fill each pocket with 2 basil leaves and 1 each cheese slice and sun-dried tomato.
Place chicken on one side of rimmed baking sheet sprayed with cooking spray; add tomatoes to other side of baking sheet. Brush chicken evenly with 1 Tbsp. dressing.
Bake 30 min. or until chicken is done (170ºF).
Cut remaining basil leaves into thin slices. Top tomatoes with basil and remaining dressing; toss lightly. Serve chicken topped with tomato mixture.
Kraft Kitchen Tips!
Serve with hot cooked long-grain brown rice.
Calories From Fat
% Daily Value
Total fat 9 g
Saturated fat 3 g
Cholesterol 70 mg
Sodium 330 mg
Total carbohydrate 6 g
Dietary fibre 1 g
Sugars 4 g
Protein 30 g
4 servings, 1/4 recipe (163 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.