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Roasted Red Pepper Stuffed Chicken Breast

 JodieYeager
Prep Time
0
min.
Total Time
1
hr.
20
min.
Servings

0

What You Need

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Make It

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  • Cut each chicken breast down the center to make a pocket (be sure not to go all the way through the chicken). Top with salt and pepper. Combine the chopped onions, diced roasted red peppers and Kraft Balsamic Vinaigrette.
  • Cut lengthwise into strips the Philadelphia Cream Cheese and place strip in the middle of the Chicken pocket. Spoon the roasted red pepper mixture evenly into the pocket also and fold the top half over the mixture to close the pocket.
  • Place into a baking dish and bake at 375 for 1 hour or until the chicken is done. Let sit for 10 minutes before serving.

Notes

This is quick and simple yet very impressive!

Ratings & Reviews

143562

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