Spinach-Stuffed Chicken Breasts for Two

Ingredients

• 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

Directions

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.