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Main dishes

Uruguayan Grilled Stuffed Chicken Breast

photo by:kraft
Looking to do something different with chicken breasts? Make them Uruguayan-style—with chopped pimiento-stuffed green olives and slices of smoked ham.
25 min
25 min
4 servings

What You Need

small  boneless skinless chicken breasts (1 lb.)
slices  OSCAR MAYER Smoked Ham
small   red pepper, thinly sliced
cup  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
cup   chopped stuffed green olives
cup  KRAFT Zesty Italian Dressing

Make It

HEAT grill to medium heat.

POUND chicken breasts to 1/2-inch thickness. Carefully cut 2-inch-long opening in one side of each breast to form a pocket.

TOP ham slices evenly with peppers, cheese and olives; roll up. Insert one roll into pocket of each chicken breast. Brush chicken with dressing.

GRILL chicken 8 min. on each side or until chicken is done (165°F).

Kraft Kitchens Tips

Serving Suggestion
Serve with steamed rice.
Add a little heat by substituting ½ cup sliced roasted poblano chiles for the red peppers.
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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