Spinach-Stuffed Chicken Breasts

photo by:kraft

Beauty is on the inside and the outside when it comes to these perfectly browned chicken breasts with spinach, stuffing and roasted red peppers.

time

prep:

20 min

total:

1 hr

servings

total:

6 servings

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What You Need

1-1/2

cups water

Tbsp. KRAFT Italian Roasted Red Pepper Dressing, divided

pkg. (10 oz.) spinach leaves, stems removed, chopped

pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1/4

cup coarsely chopped roasted red peppers

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

1/2

cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Make It

HEAT oven to 350ºF.

BRING water and 2 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.

SPREAD onto chicken breasts. Roll up each breast, starting at one short end; place, seam-side down, in 13x9-inch 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 the side of a heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick. Remove chicken from bag; set aside. Repeat with remaining chicken breasts.

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a cook

posted:7/28/2008

I made this recipe for my Brother and Sister-in-law. She would not leave till I gave her a copy of the recipe! We loved it. I rank this as one of our favorites.

slippers888

posted:6/27/2008

Good chicken.

kiran_bahl

posted:6/18/2008

i only had cubed boneless, skinless chicken on hand, and used it w/this recipe anyhow. it turned out great! it was a hearty, comfort-food-type of meal! the family liked it a lot!

a cook

posted:6/17/2008

I think the recipe would be great as is, but im known to always change it up...I accidentally got sun dried tomatoes in place of peppers and couldnt find the dressing, so i used greek/feta. I always put shredded zucchini in my stove top to add a veggie and did so here as well with the spinach and s.d.tomatoes. Everyone liked it, my 2 year old and my husband even ate it even though he does eat chicken.

YongByrd

posted:6/13/2008

I had a hard time thinning the chicken, so to save energy (and some time) next time I will buy the thin sliced chicken breasts.

a cook

posted:5/28/2008

This was delicious. Even my picky kids who hate spinach loved it! I marinated my chicken in the salad dressing for 25 minutes. After spreading the stuffing mixture on the chicken, I sprinkled it with a little grated parmesan cheese and some shredded mozzarella. After rolling up the chicken, I sprinkled the top of the chicken with "Adobo" seasoning and garlic powder before brushing on the rest of the salad dressing. I was able to make a few extra pieces of chicken because there was more than enough stuffing. NO LEFTOVERS! Will definetely make again.

a cook

posted:5/28/2008

I haven't made this recipe yet, but 10oz. of spinach seems like a lot. Does it taste a lot like spinach?

jluckner

posted:5/28/2008

It was good. Fiance thought it was great... so we'll make it again :) Couldn't find the dressing so I used Zesty Italian Dressing and Roasted Red Peppers in a jar from the pickle isle. Hopefully I can find the right dressing!

a cook

posted:5/25/2008

It was delicious. Very flavorful. Pretty easy too.

a cook

posted:5/23/2008

It was Delious and we will defenitly make it over and over again. And it stays so tender and moist.