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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!

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.

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