"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Spinach-Stuffed Chicken Breasts Recipe

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This recipe for Spinach-Stuffed Chicken Breasts, by , is from The Snedecor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherri Snedecor
Added: Tuesday, April 18, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 c. water
6 T. KRAFT Roasted Red Pepper Italian with Parmesan Dressing, divided
1 pkg. (10 oz.) spinach leaves, stems removed, chopped
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/4 c. coarsely chopped roasted red peppers
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1/2 c. Shredded Mozzarella Cheese

Directions:
Directions:
PREHEAT oven to 350. Bring water and 2 T. 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 13x9-inch baking dish. Brush with remaining 1/4 cup (4 T) dressing.
BAKE 30 min. Sprinkle with cheese. Bake an additional 5 min. or until cheese is melted and chicken is cooked through (170).

 

 

 

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