Prep Time: 25 min
Total Time: 1 hr 5 min
Makes: 2 servings
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 Reduced Fat Mozzarella Cheese
PREHEAT oven to 350°F. Bring water and 1 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 8-inch square baking dish. Brush with remaining 1 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).
KRAFT KITCHENS TIPS
How to Pound Chicken Breasts
Place 2 chicken breast halves in large freezer-weight resealable plastic bag. Pound chicken with the side of a heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick. Remove chicken from bag; set aside.
NUTRITION INFORMATION
Nutrition Bonus:
Help your friends and family eat right with this delicious dish. The spinach is an excellent source of vitamin A!
Diet Exchange:
1 Starch,4 Meat (VL),1 Fat
Nutrition (per serving)
Calories 270
Total fat 8g
Saturated fat 2.5g
Cholesterol 75mg
Sodium 690mg
Carbohydrate 17g
Dietary fiber 2g
Sugars 3g
Protein 32g
Vitamin A 120%DV
Vitamin C 15%DV
Calcium 30%DV
Iron 20%DV
