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Main dishes

Creamy Broccoli-Stuffed Chicken Breasts

photo by:kraft
Wow the home crowd with these impressive-looking (but actually easy) Creamy Broccoli-Stuffed Chicken Breasts. Prep time? About 25 minutes.
25 min
55 min
6 servings

What You Need

small   boneless skinless chicken breasts (1-1/2 lb.), pounded to 1/4-inch thickness
cups  frozen broccoli cuts, thawed, well drained
tub  (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread, divided
cups  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
Tbsp.  milk

Make It

HEAT oven to 400ºF.

PLACE chicken, top sides down, on work surface. Combine broccoli, 3/4 cup cream cheese spread and 1/2 cup shredded cheese; spread onto chicken. Roll up tightly, starting at one short end of each breast. Secure with wooden toothpicks, if desired.

PLACE, seam sides down, in 8-inch square baking dish sprayed with cooking spray. Mix remaining cream cheese and milk; spread over chicken. Sprinkle with remaining shredded cheese; cover.

BAKE 30 min. or until chicken is done (165ºF). Remove and discard toothpicks before serving chicken.

Kraft Kitchens Tips

Healthy Living
Save 30 calories and 3g of fat per serving by preparing with PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese Spread, and KRAFT 2% Milk Shredded Mozzarella Cheese.
Serving Suggestion
Serve with a mixed green salad and hot cooked brown rice.
How to Pound Meat
To pound chicken breasts, veal cutlets or tenderize beef, place meat in a freezer-weight resealable plastic bag, then pound the meat with the side of a heavy can, rolling pin or meat mallet until meat is the desired thickness. The bag will contain the liquids from the meat, minimizing the mess.
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