Spinach-Stuffed Chicken Breasts |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 6 |
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New in my inbox today from Kraft Kitchens. Sounds like a keeper! Ingredients:
1 1/2 cups water |
6 tablespoons kraft roasted red pepper italian parmesan dressing, divided |
1 (10 ounce) package chopped spinach leaves, stems removed |
1 (6 ounce) package chicken stuffing mix |
1/4 cup coarsely chopped roasted red pepper |
6 small boneless skinless chicken breast halves, pounded to 1/4-inch thickness (1-1/2 lb.) |
1/2 cup kraft shredded mozzarella cheese |
Directions:
1. POUND chicken breasts to 1/4-inch thickness.
2. PREHEAT oven to 350°F Bring water and 2 tablespoons 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 for 5 minutes. Set aside.
3. 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.
4. BAKE 30 minute Sprinkle with cheese. Bake an additional 5 minute or until cheese is melted and chicken is cooked through (170°F).
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