Cranberry-Stuffed Chicken Breasts

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prep time

20 min

total time

55 min

makes

4 servings, 1/4 recipe (224 g) each

photo by:

kraft

recipe by: kraft

What You Need

3/4 cup hot water

1 pkg. (120 g) Stove Top Lower Sodium Stuffing Mix for Chicken

2 green onions, finely chopped

2 Tbsp. finely chopped fresh parsley

4 small boneless skinless chicken breasts (1 lb./450 g)

1/2 cup fresh cranberries, coarsely chopped

2 Tbsp. Back to Nature Sea Salt Roasted Almonds, finely chopped

2 Tbsp. Kraft Calorie Wise Balsamic Vinaigrette Dressing

Make It

HEAT oven to 400ºF.

ADD hot water to stuffing mix in large bowl; stir just until moistened. Stir in onions and parsley. Let stand 5 min. Meanwhile, make lengthwise cut in thick side of each chicken breast, being careful to not cut through to opposite side. Open breasts; place, top-sides down, between sheets of waxed paper. Pound to 1/4-inch thickness.

STIR cranberries and nuts into stuffing; spread 1/2 cup onto half of each breast. Fold in half to enclose filling. Secure with wooden toothpicks, if desired. Place in 13x9-inch baking dish; brush with dressing.

BAKE 30 to 35 min. or until chicken is done (170ºF).