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Spinach-Stuffed Chicken Breasts for Two

Prep Time:

25 min

Total Time:

1 hr 5 min

Makes:

2 servings

What You Need!

1/3 cup water

2 Tbsp. 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 Tbsp. coarsely chopped roasted red peppers

2 small boneless skinless chicken breast halves (1/2 lb.), pounded to 1/4-inch thickness

1/4 cup KRAFT 2% Milk Shredded Mozzarella Cheese

Make It!

HEAT oven to 350°F.

BRING water and 1 Tbsp. 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.

PLACE chicken, top-sides down, on cutting board; spread with stuffing mixture. Starting at 1 short end, tightly roll up each breast. Place, seam-sides down, in 8-inch square baking dish. Brush with remaining dressing.

BAKE 35 min. or until chicken is done (165ºF). Top with cheese; bake 5 min. or until melted.

Kraft Kitchens Tips

How to Pound Chicken Breasts

Place 2 chicken breast halves in large freezer-weight resealable plastic bag. Pound chicken with side of heavy can, rolling pin or meat mallet until desired thickness. Repeat with additional chicken breasts, if necessary.

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