Cheesy Rice-Stuffed Chicken Breasts

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prep time

15 min

total time

55 min

makes

photo by:

kraft

recipe by: kraft

what you need

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

8 small boneless skinless chicken breasts (2 lb.), pounded to 1/4-inch-thickness

1/4 cup Kraft Rancher's Choice Dressing

make it

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).

kraft kitchens tips

Serving Suggestion

Serve with steamed vegetables and a side salad tossed with your favourite Kraft Dressing for a simple, yet impressive, meal the next time you entertain.