Spinach Stuffed Chicken Breasts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1-1/2 cups water 6 Tbsp. KRAFT LIGHT Roasted Red Pepper Italian with Parmesan Dressing, divided 1 pkg. (10 oz.) spinach leaves, stems removed, chopped 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken 1/4 cup coarsely chopped roasted red peppers 6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness 1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
PREHEAT oven to 350°F. Bring water and 2 Tbsp. of the dressing to boil in large skillet on medium-high heat. Stir in spinach, stuffing mix and peppers; cover. Remove from heat. Let stand 5 min. Set aside.
PLACE chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture. Starting at one of the short ends, tightly roll up each chicken breast. Place, seam-sides down, in 13x9-inch baking dish. Brush with remaining 1/4 cup (4 Tbsp.) dressing.
BAKE 35 min. Sprinkle with cheese. Bake an additional 5 min. or until cheese is melted and chicken is cooked through (170°F).
6 Servings.
Number of Servings: 6
Recipe submitted by SparkPeople user DHARMA55.
PLACE chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture. Starting at one of the short ends, tightly roll up each chicken breast. Place, seam-sides down, in 13x9-inch baking dish. Brush with remaining 1/4 cup (4 Tbsp.) dressing.
BAKE 35 min. Sprinkle with cheese. Bake an additional 5 min. or until cheese is melted and chicken is cooked through (170°F).
6 Servings.
Number of Servings: 6
Recipe submitted by SparkPeople user DHARMA55.
Nutritional Info Amount Per Serving
- Calories: 418.0
- Total Fat: 9.1 g
- Cholesterol: 148.7 mg
- Sodium: 699.8 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 1.8 g
- Protein: 63.0 g
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