Spinach-Stuffed Chicken Breasts for Two
Oct 4, 2007 8:44:08 GMT -8
Post by carol on Oct 4, 2007 8:44:08 GMT -8
Spinach-Stuffed Chicken Breasts for Two
Prep: 25 min
Ready In: 1 hr 5 min
Serves: 2
Ingredients
1/3 cup water
2 Tbsp. KRAFT SIGNATURE Roasted Red Pepper with Parmesan Dressing, divided
2 cups chopped fresh spinach leaves
2/3 cup dry STOVE TOP Stuffing Mix for Chicken
1 Tbsp. coarsely chopped roasted red peppers
2 small boneless skinless chicken breasts (1/2 lb./250 g), pounded to 1/4-inch thickness
1/4 cup KRAFT Mozzarella Shredded Cheese
Directions
1 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.
2 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.
3 BAKE 35 min. Sprinkle with cheese. Bake an additional 5 min. or until cheese is melted and chicken is cooked through (170°F).
How to Pound Chicken Breasts
Place 2 chicken breasts 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. Repeat with remaining chicken breasts.
Nutritional Info
Serving Size = 1 stuffed chicken breast (218 g)
Calories 260
Total fat 7 g
Saturated fat 3 g
Cholesterol 80 mg
Sodium 640 mg
Carbohydrate 15 g
Dietary fibre 2 g
Sugars 2 g
Protein 33 g
Vitamin A 50 %DV
Vitamin C 30 %DV
Calcium 20 %DV
Iron 25 %DV
kraftcanada.com
Prep: 25 min
Ready In: 1 hr 5 min
Serves: 2
Ingredients
1/3 cup water
2 Tbsp. KRAFT SIGNATURE Roasted Red Pepper with Parmesan Dressing, divided
2 cups chopped fresh spinach leaves
2/3 cup dry STOVE TOP Stuffing Mix for Chicken
1 Tbsp. coarsely chopped roasted red peppers
2 small boneless skinless chicken breasts (1/2 lb./250 g), pounded to 1/4-inch thickness
1/4 cup KRAFT Mozzarella Shredded Cheese
Directions
1 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.
2 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.
3 BAKE 35 min. Sprinkle with cheese. Bake an additional 5 min. or until cheese is melted and chicken is cooked through (170°F).
How to Pound Chicken Breasts
Place 2 chicken breasts 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. Repeat with remaining chicken breasts.
Nutritional Info
Serving Size = 1 stuffed chicken breast (218 g)
Calories 260
Total fat 7 g
Saturated fat 3 g
Cholesterol 80 mg
Sodium 640 mg
Carbohydrate 15 g
Dietary fibre 2 g
Sugars 2 g
Protein 33 g
Vitamin A 50 %DV
Vitamin C 30 %DV
Calcium 20 %DV
Iron 25 %DV
kraftcanada.com