Spinach-Stuffed Chicken Breasts

By lindybug

prep time: 20 min
total time: 1 hr

Ingredients

• 1-1/2 cups water
• 6 Tbsp. KRAFT Roasted Red Pepper Italian with Parmesan Dressing, divided
• 1 pkg. (10 oz.) spinach leaves, stems removed, chopped
• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
• 1/4 cup coarsely chopped roasted red peppers
• 6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
• 1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Details

Servings 6

Preparation

Step 1

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. Repeat with remaining chicken breasts.

HEAT oven to 350ºF.

BRING water and 2 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.

SPREAD onto chicken breasts. Roll up each breast, starting at one short end; place, seam-side down, in 13x9-inch baking dish. Brush with remaining dressing.

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