Spinach-Stuffed Chicken Breasts for Two

• 1/3 cup water
• 2 Tbsp. Kraft Roasted Red Pepper with Parmesan Dressing, divided
• 2 cups loosely packed fresh spinach, chopped
• 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./225 g), pounded to 1/4-inch thickness
• 1/4 cup Cracker Barrel Shredded Mozzarella Cheese

1. Heat oven to 350F.
2. Bring water and 1 Tbsp.
3. dressing to boil in large skillet on medium-high heat.
4. Add spinach, stuffing mix and peppers; mix lightly Cover.
5. Remove from heat.
6. Let stand 5 min.
7. Place chicken, top-sides down, on cutting board; spread with stuffing mixture.
8. Starting at one short end, tightly roll up each breast.
9. Place, seam-sides down, in 8-inch square baking dish.
10. Brush with remaining dressing.
11. Bake 35 min.
12. or until chicken is done (170 degrees F).
13. Sprinkle with cheese; bake 5 min.
14. or until melted.

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

Taken from www.kraftrecipes.com/recipes/spinach-stuffed-chicken-breasts-for-two-104558.aspx (may not work)