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Main dishes

Spinach-Stuffed Chicken Breasts

Spinach-Stuffed Chicken Breasts recipe
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
6
Tbsp.  KRAFT Italian Roasted Red Pepper Dressing, divided
1
pkg.  (10 oz.) spinach leaves, stems removed, chopped
1
pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/4
cup  coarsely chopped roasted red peppers
6
small  boneless skinless chicken breasts (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 breasts 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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