Spinach-Stuffed Chicken Breasts

• 1-1/2 cups water
• 6 Tbsp. KRAFT Italian Roasted Red Pepper Dressing, divided
• 1 pkg. (10 oz.) fresh spinach, stemmed, chopped
• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
• 1/4 cup coarsely chopped roasted red peppers
• 6 small boneless skinless chicken breasts (1-1/2 lb.), pounded to 1/4-inch thickness
• 1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

1. Heat oven to 350F.
2. Bring water and 2 Tbsp.
3. dressing to boil in large skillet on medium-high heat.
4. Stir in spinach, stuffing mix and peppers; cover.
5. Remove from heat.
6. Let stand 5 min.
7. Spread spinach mixture onto chicken; roll up, starting at one short end of each breast.
8. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; brush with remaining dressing.
9. Bake 30 min.
10. or until chicken is done (165 degrees F).
11. Top with cheese; bake 5 min.
12. or until melted.

water, red pepper, fresh spinach, stove, red peppers, chicken breasts, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/spinach-stuffed-chicken-breasts-91483.aspx (may not work)