Spinach-Stuffed Chicken Breasts

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rate/review

prep time

15 min

total time

50 min

makes

8 servings, 1 stuffed chicken breast (192 g) each

photo by:

kraft

recipe by: kraft

What You Need

1 cup water

6 Tbsp. Kraft Roasted Red Pepper with Parmesan Dressing, divided

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

1 pkg. (284 g) fresh spinach leaves, stems removed, chopped

1/4 cup coarsely chopped roasted red peppers

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

1/2 cup Kraft Part Skim Mozzarella Shredded Cheese

Make It

HEAT oven to 350°F.

BRING water and 2 Tbsp. dressing to boil in large skillet on medium-high heat. Stir in stuffing mix, spinach and peppers; cover. Remove from heat. Let stand 5 min.

PLACE chicken, top-sides down, on cutting board; spread with stuffing mixture. Starting at 1 short end, tightly roll up each breast. Place, seam-sides down, in 13x9-inch baking dish. Brush with remaining dressing.

BAKE 30 min. or until chicken is done (170ºF). Sprinkle with cheese; bake 5 min. or until melted.

kraft kitchens tips

How to Clean Spinach

Spinach holds a lot of dirt and must be thoroughly washed before using. Do not, however, soak spinach in water as it will wilt. Fill large bowl with cold water and add spinach. Swish spinach around until dirt comes off. Repeat this process two or three times, using clean water each time, until no more dirt clings to spinach. Spin dry spinach or pat dry with paper towels. Use immediately, or place clean, dry spinach between paper towels and wrap in a perforated plastic bag or loosely wrap in a plastic bag and store in refrigerator.