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Spinach-Stuffed Chicken Breasts for Two Recipe

   
 

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     Spinach-Stuffed Chicken Breasts for Two

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1/3 cup water
Tbsp. KRAFT Roasted Red Pepper Italian with Parmesan Dressing, divided
2 cups chopped fresh spinach
2/3 cup STOVE TOP Stuffing Mix for Chicken in the Canister
1 Tbsp. coarsely chopped roasted red peppers
2 small boneless skinless chicken breast halves (1/2 lb.)
1/4 cup KRAFT 2% Milk Shredded Mozzarella Cheese
 

Instructions
HEAT oven to 350°F. BRING water and 1 Tbsp. dressing to boil in large skillet on medium-high heat. Stir in spinach, stuffing mix and peppers; cover. Remove from heat. Let stand 5 min. PLACE chicken, top-sides down, on cutting board; spread with stuffing mixture. Roll up, starting at one short end of each breast. Place, seam-sides down, in 8-inch square baking dish; brush with remaining dressing. BAKE 35 min. or until chicken is done (165ºF). Top with cheese; bake 5 min. or until melted.
HOW TO POUND CHICKEN BREASTSPlace 2 chicken breast halves in large freezer-weight resealable plastic bag. Pound chicken with side of heavy can, rolling pin or meat mallet until desired thickness. Repeat with additional chicken breasts, if necessary.


Originally Submitted
2/16/2011





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