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Main dishes

Stuffed Chicken Breasts

photo by:kraft
Add some excitement to your next baked chicken dish! In this recipe, chicken breasts are stuffed with chorizo, slivered almonds and shredded cheese.
time
prep:
20 min
total:
45 min
servings
total:
4 servings

What You Need

4
small  boneless skinless chicken breasts (1 lb.)
1/4
cup  KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese
1/4
cup   cooked Mexican chorizo, drained
4
tsp.  PLANTERS Slivered Almonds
1
 egg
1/4
cup   chopped fresh parsley
2
Tbsp.  KRAFT Grated Parmesan Cheese

Make It

HEAT oven to 350°F.

MAKE 2-inch-long cut in one long side of each chicken breast to form pocket; fill with cheese, chorizo and nuts. Press cut edges of pockets together to seal.

WHISK egg in pie plate. Combine parsley and Parmesan in separate pie plate. Dip chicken, 1 breast at a time, in egg, then in parsley mixture, turning to evenly coat both sides of each breast. Place in 8-inch square baking dish sprayed with cooking spray.

BAKE 20 to 25 min. or until chicken is done (165ºF).

Kraft Kitchens Tips

Variation
Prepare as directed, substituting 1 chopped slice OSCAR MAYER Ham (any variety), 1 Tbsp. finely chopped red peppers and 1/4 cup KRAFT Shredded Mozzarella Cheese for the chorizo, nuts and KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese.
Variation
Prepare as directed, substituting 1 slice cooked and crumbled OSCAR MAYER Bacon, 3 Tbsp. shredded cooked potatoes and 1/4 cup KRAFT Four Cheese Mexican Style Shredded Cheese for the chorizo, almonds and KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese.
Variation
Prepare as directed, substituting 2 Tbsp. chopped roasted poblano peppers, 2 Tbsp. cooked chopped mushrooms and 1/4 cup KRAFT Shredded Cheddar Cheese for the chorizo, almonds and KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese.
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