Spinach-Stuffed Chicken Breasts
Prep Time:25 min
Total Time:1 hr 5 min
Makes:6 servings, one stuffed chicken breast each
1-1/2 cups water
6 Tbsp. Kraft Roasted Red Pepper Italian with Parmesan Dressing, divided
1 pkg. (10 oz.) spinach leaves, stems removed, chopped
1 pkg. (6 oz.) Stove Top Stuffing Mix for chicken
1/4 cup coarsely chopped roasted red peppers (I omit these because we don't like it super-spicy)
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1/2 cup shredded low-moisture part-skim mozzarella cheese
6 Tbsp. Kraft Roasted Red Pepper Italian with Parmesan Dressing, divided
1 pkg. (10 oz.) spinach leaves, stems removed, chopped
1 pkg. (6 oz.) Stove Top Stuffing Mix for chicken
1/4 cup coarsely chopped roasted red peppers (I omit these because we don't like it super-spicy)
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1/2 cup shredded low-moisture part-skim mozzarella cheese
PREHEAT oven to 350°F. Bring water and 2 Tbsp. of the 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. Set aside.
PLACE chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture. Starting at one of the short ends, tightly roll up each chicken breast. Place, seam-sides down, in 13x9-inch baking dish. Brush with remaining 1/4 cup (4 Tbsp.) dressing.
BAKE 35 min. Sprinkle with cheese. Bake an additional 5 min. or until cheese is melted and chicken is cooked through (170°F).
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