Spinach-Stuffed Chicken Breasts for Two

By barbaran

Ingredients

• 1/3 cup water
• 2 Tbsp. KRAFT Roasted Red Pepper Italian with Parmesan Dressing, divided
• 2 cups chopped fresh spinach
• 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

Details

Servings 2
Preparation time 25mins
Cooking time 65mins
Adapted from kraftrecipes.com

Preparation

Step 1

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. Roll up, starting at one short end of 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.