Cheesy Rice-Stuffed Chicken Breasts

• 2 Tbsp. Philadelphia Brick Cream Cheese, softened
• 1 cup shredded Cracker Barrel Cheddar Cheese
• 1 cup cooked instant white rice
• 1 cup frozen broccoli florets, thawed, finely chopped
• 8 small boneless skinless chicken breasts (2 lb.), pounded to 1/4-inch-thickness
• 1/4 cup Kraft Rancher's Choice Dressing

1. Preheat oven to 350F.
2. Mix cheeses, rice and broccoli until well blended; set aside.
3. Place 2 of the chicken breasts in large freezer-weight resealable plastic bag.
4. Pound chicken with the side of a heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick.
5. Remove chicken from bag; set aside.
6. Repeat with remaining 6 chicken breasts, two at a time.
7. Place chicken, top-sides down, on large cutting board.
8. Spread evenly with stuffing mixture.
9. Starting at one of the short ends, roll up each chicken breast tightly.
10. Place, seam-sides down, in 13x9-inch baking dish.
11. Drizzle evenly with dressing.
12. Bake 35 to 40 min.
13. or until chicken is cooked through (170F).

cream cheese, shredded cracker barrel, white rice, frozen broccoli, chicken breasts

Taken from www.kraftrecipes.com/recipes/cheesy-rice-stuffed-chicken-breasts-91716.aspx (may not work)