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Spinach-Stuffed Chicken Breasts

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“New in my "inbox" today from Kraft Kitchens. Sounds like a keeper!”
READY IN:
1hr 25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 12 cups water
  • 6 tablespoons Kraft roasted red pepper italian parmesan dressing, divided
  • 1 (10 ounce) packagechopped spinach leaves, stems removed
  • 1 (6 ounce) package chicken stuffing mix
  • 14 cup coarsely chopped roasted red pepper
  • 6 small boneless skinless chicken breast halves, pounded to 1/4-inch thickness (1-1/2 lb.)
  • 12 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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