Spinach and Parmasan Stuffed Chicken Breasts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1/3 C. Water2 TLB Kraft Signiture Roasted Red Pepper and Parmasan Salad Dressing, Divided2 C. Fresh Spinach Leaves1/3 C. Reduced Sodium Dry Stove Top Stuffing for Chicken2 Boneless, Skinless Chicken Breasts1/4 C. Parmasan Cheese, Divided. OPTIONAL and NOT included in Calorie Count - Swap Parmasan for Mozzerella
Preheat oven to 350
Pound chicken breasts to 1/4" thickness
Bring water and 1 tablespoon of dressing to a boil
Stir in spinach, then stuffing mix and a pinch or parmasan
Remove from heat and let stand 5 minutes
Place chicken on cutting board, tops down and spread mixture over each one
Beginning at smaller end, tightly roll breasts and place in a small casserolle dish, seam side down
Brish with remaining salad dressing, sprinkle with about half the remaining cheese.
Bake 35 minutes, or until done, sprinkle with remaining cheese and cook bake another 5 minutes,
Makes either 2 stuffed breasts, or 4 smaller breasts (which is what I usually make)
Number of Servings: 2
Recipe submitted by SparkPeople user CRAZYKEWLL.
Pound chicken breasts to 1/4" thickness
Bring water and 1 tablespoon of dressing to a boil
Stir in spinach, then stuffing mix and a pinch or parmasan
Remove from heat and let stand 5 minutes
Place chicken on cutting board, tops down and spread mixture over each one
Beginning at smaller end, tightly roll breasts and place in a small casserolle dish, seam side down
Brish with remaining salad dressing, sprinkle with about half the remaining cheese.
Bake 35 minutes, or until done, sprinkle with remaining cheese and cook bake another 5 minutes,
Makes either 2 stuffed breasts, or 4 smaller breasts (which is what I usually make)
Number of Servings: 2
Recipe submitted by SparkPeople user CRAZYKEWLL.
Nutritional Info Amount Per Serving
- Calories: 242.0
- Total Fat: 6.3 g
- Cholesterol: 51.6 mg
- Sodium: 697.1 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 1.0 g
- Protein: 24.4 g
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