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Main dishes

"Spinach Pesto"-Stuffed Chicken & Smashed Potatoes

"Spinach Pesto"-Stuffed Chicken & Smashed Potatoes recipe
photo by:kraft
Italian dressing, almonds, Parmesan and spinach take a whirl in the food processor to make the pesto for this stuffed chicken and smashed potatoes dish.
25 min
25 min
6 servings

What You Need

cups  loosely packed baby spinach leaves
cup  KRAFT Zesty Italian Dressing
cup  PLANTERS Slivered Almonds
Tbsp.  KRAFT Grated Parmesan Cheese
cup  KRAFT Finely Shredded Italian* Five Cheese Blend
small  boneless skinless chicken breasts (1-1/2 lb.)
lb.   small red potatoes (about 8), halved
cup  water
cup  MIRACLE WHIP Dressing

Make It

HEAT grill to medium heat.

PROCESS first 4 ingredients in food processor until smooth. Spoon half into small bowl. Add shredded cheese; mix well.

CUT lengthwise slit in thickest side of each chicken breast, being careful to not cut through to opposite side. Stuff pockets with shredded cheese mixture; close pockets and secure with wooden toothpicks. Spray chicken with cooking spray. Grill, covered, 4 min. on each side or until done (165°F).

MEANWHILE, place potatoes and water in medium microwaveable bowl; cover with waxed paper. Microwave on HIGH 12 min. or until tender. Use potato masher or back of spoon to smash potatoes. Add remaining spinach mixture and MIRACLE WHIP; mix well.

REMOVE and discard toothpicks from chicken. Serve chicken with potatoes.

* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

How to Store
Store "pesto" in tightly covered container in refrigerator up to 5 days. Or for longer storage, freeze up to 2 months; thaw in refrigerator before using.
Creative Leftovers
Refrigerate any leftover grilled chicken. Slice, then use to make sandwiches with sliced roasted red peppers and crusty Italian bread.
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