Chicken breasts are topped with Cheddar and served on a bed of savory stuffing and vegetables in this quick and easy weeknight skillet.
What You Need
Original recipe yields 6 servings
6 small boneless skinless chicken breasts (1-1/2 lb.)
3 cups frozen mixed vegetables (carrots, corn, green beans, peas)
1-1/3 cups water
2 tsp. chili powder
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
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Let's Make It
Cook chicken in large skillet sprayed with cooking spray on medium-high heat 2 to 3 min. on each side or until evenly browned. Remove from skillet.
Add vegetables, water and chili powder to skillet; bring to boil. Add stuffing mix; stir just until moistened.
Top with chicken and cheese; cover. Cook on low heat 5 min. or until chicken is done (165ºF) and cheese is melted.
Prepare using your favorite frozen vegetable blend, such as Italian-Style, Stir-Fry, California or Mexican-Style.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.