Spinach-Stuffed Chicken Breasts
"New in my "inbox" today from Kraft Kitchens. Sounds like a keeper!"
- Ready In:
- 1hr 25mins
- Ingredients:
- 7
- Serves:
-
6
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
- POUND chicken breasts to 1/4-inch thickness.
- 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.
- 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 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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RECIPE SUBMITTED BY
Recently, cooking has become my favorite hobby! It is hands-on, involves reading, and new ideas and people. Also, my honey is sure happy about it (but not the weight he has gained)!
