Spinach-Stuffed Chicken Breasts for Two

Spinach-Stuffed Chicken Breasts for Two recipe

photo by:kraft

Stuffing, roasted red peppers and fresh spinach get tucked into juicy chicken breasts with a creamy sauce in this better-for-you recipe.

time

prep:

25 min

total:

1 hr 5 min

servings

total:

2 servings

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What You Need

1/3

cup water

Tbsp. KRAFT Italian Roasted Red Pepper Dressing, divided

cups chopped fresh spinach

2/3

cup STOVE TOP Stuffing Mix for Chicken in the Canister

Tbsp. coarsely chopped roasted red peppers

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

1/4

cup KRAFT 2% Milk Shredded Mozzarella Cheese

It's for dipping and dunking and mixing-upping. And yes, for salad too.

Make It

HEAT oven to 350°F.

BRING water and 1 Tbsp. dressing to boil in large skillet on medium-high heat. Stir in spinach, stuffing mix and peppers; cover. Remove from heat. Let stand 5 min.

PLACE chicken, top-sides down, on cutting board; spread with stuffing mixture. Roll up, starting at one short end of each breast. Place, seam-sides down, in 8-inch square baking dish; brush with remaining dressing.

BAKE 35 min. or until chicken is done (165ºF). Top with cheese; bake 5 min. or until melted.

Kraft Kitchens Tips

How to Pound Chicken Breasts

Place 2 chicken breast halves in large freezer-weight resealable plastic bag. Pound chicken with side of heavy can, rolling pin or meat mallet until desired thickness. Repeat with additional chicken breasts, if necessary.

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chrismarie7

posted:1/1/2007

I was so excited to make this because I had never made stuffed chicken before. Not only was it fun but I loved it. It was filling and really good for you. This is my families new favorite. I found that mushrooms or dried tomatoes are a good substitue for those who don't like peppers

a cook

posted:11/21/2006

While I did not like this recipe, my husband thought it was very good. He did put more dressing on his after it cooked. Maybe I would have liked it more if I had done the same.