Spinach-Stuffed Chicken Breasts for Two (Kraft)
- Number of Servings: 2
Ingredients
1/3 C water2 T. Kraft Roasted Red Pepper Italian with Parmesan Dressing, divided2 C. chopped fresh spinach2/3 C. Stove Top Stuffing Mix for Chicken in canister1 T. coarsely chopped roasted red peppers2 small boneless skinless chicken breast halves (1/2 lb.)1/4 C. 2% shredded mozzarella cheese
Heat oven to 350 degrees.
Place 2 chicken breasts halves in large freezer-weight re-sealable plastic bag. Pound chicken with rolling pin, meat mallet or heavy can until 1/4" thick.
Bring water and 1 T. dressing to boil in large skillet on medium high heat. Stir in spinach, stuffing mix and peppers; cover. Remove from heat. Let stand 5 minutes.
Place chicken, top-sides down, on cutting board; spread with stuffing mixture. Roll up, starting at one short end of each breast. Place, seam-side down, in 8" square baking dish; brush with remaining dressing.
Bake 35 minutes or until chicken is done. Top with cheese; bake 5 minutes or until melted.
Number of Servings: 2
Recipe submitted by SparkPeople user DBARNES306.
Place 2 chicken breasts halves in large freezer-weight re-sealable plastic bag. Pound chicken with rolling pin, meat mallet or heavy can until 1/4" thick.
Bring water and 1 T. dressing to boil in large skillet on medium high heat. Stir in spinach, stuffing mix and peppers; cover. Remove from heat. Let stand 5 minutes.
Place chicken, top-sides down, on cutting board; spread with stuffing mixture. Roll up, starting at one short end of each breast. Place, seam-side down, in 8" square baking dish; brush with remaining dressing.
Bake 35 minutes or until chicken is done. Top with cheese; bake 5 minutes or until melted.
Number of Servings: 2
Recipe submitted by SparkPeople user DBARNES306.
Nutritional Info Amount Per Serving
- Calories: 266.7
- Total Fat: 6.2 g
- Cholesterol: 75.7 mg
- Sodium: 726.2 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 1.3 g
- Protein: 32.5 g
Member Reviews