Cheesy Rice Stuffed Chicken
- Number of Servings: 4
Ingredients
2 Tbsp. PHILADELPHIA LIGHT Cream Cheese, softened1 cup KRAFT 2% Shredded Cheddar Cheese1 cup cooked instant white rice1 cup frozen chopped broccoli, thawed2 small boneless skinless chicken breast sliced and pounded to 1/4-inch thickness4tbs Kens fat free sun dried tomato dressing
PREHEAT oven to 350°F. Mix cheeses, rice and broccoli until well blended; set aside.
PLACE chicken breasts, top-sides down, on large cutting board; spread evenly with rice mixture. Starting at one of the short ends, tightly roll up each chicken breast; place, seam-side down, in 13x9-inch baking dish. Drizzle evenly with dressing.
BAKE 35 to 40 min. or until chicken is cooked through (170°F).
Number of Servings: 4
Recipe submitted by SparkPeople user KDESIGNER.
PLACE chicken breasts, top-sides down, on large cutting board; spread evenly with rice mixture. Starting at one of the short ends, tightly roll up each chicken breast; place, seam-side down, in 13x9-inch baking dish. Drizzle evenly with dressing.
BAKE 35 to 40 min. or until chicken is cooked through (170°F).
Number of Servings: 4
Recipe submitted by SparkPeople user KDESIGNER.
Nutritional Info Amount Per Serving
- Calories: 262.2
- Total Fat: 4.2 g
- Cholesterol: 77.2 mg
- Sodium: 296.8 mg
- Total Carbs: 22.5 g
- Dietary Fiber: 0.5 g
- Protein: 31.3 g
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