Comida Kraft
Recipe Box

Spinach-Stuffed Chicken Breasts for Two

Prep Time
25
min.
Total Time
1
hr.
Servings

2 servings

Stuffing, fresh spinach and roasted red peppers are rolled inside juicy chicken breasts and topped with creamy sauce in this better-for-you recipe for two.

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What You Need

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Make It

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  • 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.

How to Pound Chicken Breasts

Place 2 chicken breasts 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.

Servings

  • 2 servings

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1 Carb Choice

Diet Exchange

  • 1 Starch
  • 4 Meat (L)
  • 1/2 Fat

Nutrition Bonus

Help your friends and family eat right with this delicious main dish that contains spinach - an excellent source of vitamin A. And as a bonus, each serving provides 1 cup of the recommended 2-1/2 cups vegetables per day.

Nutritional Information

Serving Size 2 servings
AMOUNT PER SERVING
Calories 270
Total fat 8g
Saturated fat 2.5g
Cholesterol 75mg
Sodium 710mg
Carbohydrate 18g
Dietary fiber 2g
Sugars 3g
Protein 32g
% Daily Value
Vitamin A 110 %DV
Vitamin C 15 %DV
Calcium 30 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This recipe was really good and easy to make. This recipe was really good and easy to make. I made the mistake of not pounding the chicken enough which made it harder to roll- but it was still easy to make. I used thawed frozen spinach and kraft fat free zesty italian (not a roasted red pepper fan). My fiance loved it and didnt groan when he found the leftovers in his lunch pale the next day! I thought it was good but needed a little more flavor so next time I will season the chicken. I liked how the chicken was done after the recommended cooking time, I have all to often had to bake chicken longer than a recipe called for, but this was perfectly done in the time stated in the recipe.
Date published: 2007-03-07
Rated 4 out of 5 by from I didn't have the stuffing so I used Italian bread crumbs. I didn't have the stuffing so I used Italian bread crumbs. I had Kraft Free zesty Italian dressing so I mixed that with the crumbs and the fresh spinach. I didn't have the peppers but I boosted the flavor with a little fresh rosemary. ( I haven't pounded chicken in years so I think I may have done it too hard as it was ready to fall apart )- but surprisingly the effect was still the same.
Date published: 2007-01-20
Rated 5 out of 5 by from This recipe was wonderful...it was a Sunday evening and I was making dinner for my husband and... This recipe was wonderful...it was a Sunday evening and I was making dinner for my husband and I...this recipe sounded good so I figured I'd give it a try. The flavor of the stuffing with the spinach and red peppers is delicious! The best part was the preparation was simple, so while the chicken was cooking we could have a glass of wine and enjoy our evening!
Date published: 2007-03-28
Rated 5 out of 5 by from All I can say is AMAZING! All I can say is AMAZING!!! I made this for Valentines Day and it was a hit! Not only was it easy, it has veggies in it and you dont taste them! I did double the recipe and i forgot to double the spinach so I guess I only put 1/2 the spinach I should have but the stuffing looked like the stuffing in the picture and it did have enough spinach in it I thought.
Date published: 2008-02-16
Rated 4 out of 5 by from We liked this so well that I have made it twice now, both times increasing the ingredients to serve... We liked this so well that I have made it twice now, both times increasing the ingredients to serve 6, which is the size of my family. Even my picky 2-year-old ate this, it was so good! The only reason I didn't rate this recipe superb is because it does not re-heat well. If you want to make this, don't plan on leftovers.
Date published: 2007-03-25
Rated 4 out of 5 by from Excellent flavor and enjoyed it very much. Excellent flavor and enjoyed it very much. Used a little more of the dressing than recommened. Used 10oz frozen spinach for short cut and cheaper, makes more mixture than needed but used as a side dish after, really enjoyed the flavors with the chicken. Will definitely make again, great presentation for entertaining.
Date published: 2009-05-29
Rated 4 out of 5 by from I had 6 chicken breasts and scaled this up to one package of spinach and one box of stuffing. I had 6 chicken breasts and scaled this up to one package of spinach and one box of stuffing. I used low sodium Stove Top Stuffing and a lower sodium salad dressing. Delicious but mine were not pretty like the picture. I had stuffing leftover - it makes a great side dish. Next time I will double the red peppers.
Date published: 2011-11-13
Rated 5 out of 5 by from Fiance loved these, had them for valentine's day dinner. Fiance loved these, had them for valentine's day dinner. Def. make again, quick easy and yummy. I jus used regular kraft italian dressing and I marinated the breast overnight. I also omitted the red peppers on the inside b/c I didn't have any. i also used two toothpicks to hold them together :)
Date published: 2007-02-16
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