Cheesy Rice-Stuffed Chicken Breasts

By PKMom

Ingredients

• 2 Tbsp. PHILADELPHIA Brick Cream Cheese, softened
• 1 cup shredded CRACKER BARREL Cheddar Cheese
• 1 cup cooked instant white rice
• 1 cup frozen broccoli florets, thawed, finely chopped (or use cauliflower)
• 8 small boneless skinless chicken breasts (2 lb.), pounded to 1/4-inch-thickness
• 1/4 cup KRAFT RANCHER'S CHOICE Dressing

Preparation

Step 1

PREHEAT oven to 350°F. Mix cheeses, rice and broccoli until well blended; set aside.
PLACE 2 of the chicken breasts 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 6 chicken breasts, two at a time. Place chicken, top-sides down, on large cutting board. Spread evenly with stuffing mixture. Starting at one of the short ends, roll up each chicken breast tightly. Place, seam-sides down, in 13x9-inch baking dish. Drizzle evenly with dressing.
BAKE 35 to 40 min. or until chicken is cooked through (170°F).