Spinach-Stuffed Chicken Breasts for Two

• 1/3 cup water
• 2 Tbsp. KRAFT Italian Roasted Red Pepper Dressing, divided
• 2 cups tightly packed chopped fresh spinach
• 2/3 cup STOVE TOP Stuffing Mix for Chicken in the Canister
• 1 Tbsp. coarsely chopped roasted red peppers
• 2 small boneless skinless chicken breasts (1/2 lb.), pounded to 1/4-inch thickness
• 1/4 cup KRAFT 2% Milk 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. Stir in spinach, stuffing mix and peppers; cover.
5. Remove from heat.
6. Let stand 5 min.
7. Place chicken, top sides down, on cutting board; spread with stuffing mixture.
8. Roll up, starting at one short end of each breast.
9. Place, seam sides down, in 8-inch square baking dish; brush with remaining dressing.
10. Bake 35 min.
11. or until chicken is done (165 degrees F).
12. Top with cheese; bake 5 min.
13. or until melted.

water, red pepper, fresh spinach, stove, red peppers, chicken breasts, milk

Taken from www.kraftrecipes.com/recipes/spinach-stuffed-chicken-breasts-for-two-104488.aspx (may not work)