1/4 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
4 small boneless chicken breasts (1 lb.)
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Let's Make It
Heat grill to medium heat.
Mix 1/4 cup Lemony Spinach-Parmesan Pesto and cheese. Cut lengthwise slit in thickest side of each chicken breast, being careful to not cut through to opposite side. Stuff with cheese mixture. Close pockets; secure with wooden toothpicks. Spray chicken with cooking spray.
Grill 5 min. on each side or until done (165°F).
Serve topped with remaining pesto.
Serve with hot cooked couscous and grilled fresh vegetables, such as quartered red peppers, sliced zucchini and/or sliced portobello mushrooms.
Refrigerate any leftover grilled chicken. Slice, then use to make sandwiches with sliced roasted red peppers, some of the leftover pesto and crusty Italian bread.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 1g
Dietary Fibers 0g
* 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.