Spinach-Stuffed Chicken Breasts for Two
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Tuesday, March 11, 2014

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Spinach-Stuffed Chicken Breasts for Two

Kelly Mike - Tuesday, March 11, 2014


  • 1/3 cup water
  • 2 Tbsp. Kraft Roasted Red Pepper with Parmesan Dressing , divided
  • 2 cups loosely packed fresh spinach, chopped
  • 2/3 cup dry Stove Top Stuffing Mix for Chicken
  • 1 Tbsp. coarsely chopped roasted red peppers
  • 2 small boneless skinless chicken breasts (1/2 lb./225 g), pounded to 1/4-inch thickness
  • 1/4 cup Kraft Mozzarella Shredded Cheese


Heat oven to 350°F.

Bring water and 1 Tbsp. dressing to boil in large skillet on medium-high heat. Add spinach, stuffing mix and peppers; mix lightly Cover. Remove from heat. Let stand 5 min.

Place chicken, top-sides down, on cutting board; spread with stuffing mixture. Starting at one short end, tightly roll up each breast. Place, seam-sides down, in 8-inch square baking dish. Brush with remaining dressing.

Bake 35 min. or until chicken is done (170ºF). Sprinkle with cheese; bake 5 min. or until melted.


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