Spinach-Stuffed Chicken Breasts

By McCarleyRHLAC

Ingredients

• 1/3 1/3
• cup water
• 2 2
• Tbsp. KRAFT Italian Roasted Red Pepper Dressing, divided
• 2 2
• cups chopped fresh spinach
• 2/3 2/3
• cup STOVE TOP Stuffing Mix for Chicken in the Canister
• 1 1
• Tbsp. coarsely chopped roasted red peppers
• 2 2
• small boneless skinless chicken breast halves (1/2 lb.), pounded to 1/4-inch thickness
• 1/4 1/4
• cup KRAFT 2% Milk Shredded Mozzarella Cheese
• It's for dipping and dunking and mixing-upping. And yes, for salad too.

Details

Servings 2
Adapted from kraftrecipes.com

Preparation

Step 1

HEAToven to 350°F.

BRINGwater 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.

PLACEchicken, top-sides down, on cutting board; spread with stuffing mixture. Roll up, starting at one short end of each breast. Place, seam-sides down, in 8-inch square baking dish; brush with remaining dressing.

BAKE35 min. or until chicken is done (165ºF). Top with cheese; bake 5 min. or until melted.