Spinach-Stuffed Chicken Breasts for Two Recipe Rating: 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 8 g Saturated fat 2.5 g Cholesterol 75 mg Sodium 690 mg Carbohydrate 17 g Dietary fiber 2 g Sugars 3 g Protein 32 g Vitamin A 120 %DV Vitamin C 15 %DV Calcium 30 %DV Iron 20 %DV
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