http://www.kraftrecipes.com/recipes/spinach-stuffed-chicken-breasts-for-104488.aspx
What You Need!
1/3 cup water
2 Tbsp. KRAFT Roasted Red Pepper Italian with Parmesan Dressing, divided
2 cups chopped fresh spinach leaves
2/3 cup STOVE TOP Stuffing Mix for Chicken in the Canister
1 Tbsp. coarsely chopped roasted red peppers
2 small boneless skinless chicken breast halves (1/2 lb.), pounded to 1/4-inch thickness
1/4 cup KRAFT 2% Milk Shredded Mozzarella Cheese
Make It!
HEAT oven to 350°F.
BRING water and 1 Tbsp. 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.
PLACE chicken, top-sides down, on cutting board; spread with stuffing mixture. Starting at 1 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 (165ºF). Top with cheese; bake 5 min. or until melted.
*** personal note: this was one of the best "try it and pray" internet recipes I have tried in a while.
BRING water and 1 Tbsp. 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.
PLACE chicken, top-sides down, on cutting board; spread with stuffing mixture. Starting at 1 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 (165ºF). Top with cheese; bake 5 min. or until melted.
*** personal note: this was one of the best "try it and pray" internet recipes I have tried in a while.
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