Recipes

  • Spinach-stuffed Chicken Breasts For Two

  • Prep Time: 25 Minutes (Total Time: 1 Hour 5 Minutes)
  • Serving Size: 2
  • 1/3 cup Water
  • 2 tablespoons KRAFT Roasted Red Pepper Italian With Parmesan Dressing, Divided
  • 2 cups Chopped Fresh Spinach Leaves
  • 2/3 cup STOVE TOP Stuffing Mix For Chicken In The Canister
  • 1 tablespoon Coarsely Chopped Roasted Red Peppers
  • 2 Small Boneless Skinless Chicken Breast Halves (Half Pound), Pounded To Quarter Inch Thickness
  • 1/4 cup KRAFT 2 Percent Milk Shredded Reduced Fat Mozzarella Cheese

  • PREHEAT oven to 350°F. Bring water and 1 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 8-inch square baking dish. Brush with remaining 1 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).

    KRAFT KITCHENS TIPS

    How to Pound Chicken Breasts

    Place 2 chicken breast halves in large freezer-weight resealable plastic bag. Pound chicken with the side of a heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick. Remove chicken from bag; set aside.

    RECIPE COURTESY OF KRAFT FOODS