Stuffed Chicken Breasts

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prep time

15 min

total time

55 min

makes

6 servings, 1 stuffed chicken breast each

photo by:

kraft

recipe by: kraft

What You Need

3/4 cup water

1 pkg. (120 g) Stove Top Stuffing Mix

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

1 pouch Shake'N Bake Original Coating Mix

1/2 of a small acorn squash, sliced

1 medium carrot, sliced

1 medium onion, sliced

1 medium zucchini, sliced

1 medium red or green pepper, cut into strips

1/2 cup Kraft Zesty Italian Dressing

Make It

PREHEAT oven to 400°F. Add water to stuffing mix; stir just until moistened. Place 2 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. Repeat with remaining 4 chicken breasts, adding to bag 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, tightly roll up each chicken breast. Moisten chicken with water; roll in coating mix until evenly coated on all sides.

PLACE, seam-sides down, in large foil-lined shallow baking pan. Combine vegetables in large bowl. Add dressing; toss to coat. Add to baking sheet along with the chicken.

BAKE 40 min. or until chicken is cooked through (170°F).