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Categories:Viewed: 88 - Published at: 4 years ago
Ingredients
- 1 12 cups water
- 6 tablespoons Kraft roasted red pepper italian parmesan dressing, divided
- 1 (10 ounce) packagechopped spinach leaves, stems removed
- 1 (6 ounce) package chicken stuffing mix
- 14 cup coarsely chopped roasted red pepper
- 6 small boneless skinless chicken breast halves, pounded to 1/4-inch thickness (1-1/2 lb.)
- 12 cup kraft shredded mozzarella cheese
Method
- POUND chicken breasts to 1/4-inch thickness.
- PREHEAT oven to 350F Bring water and 2 tablespoons 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 for 5 minutes.
- 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 13x9-inch baking dish.
- Brush with remaining 1/4 cup (4 Tbsp.)
- dressing.
- BAKE 30 minute Sprinkle with cheese.
- Bake an additional 5 minute or until cheese is melted and chicken is cooked through (170F).
