Cordon Bleu-Stuffed Chicken Breasts

• 3/4 cup warm water
• 1 pkg. (120 g) Stove Top Stuffing Mix for Chicken
• 8 small boneless skinless chicken breasts (2 lb.), pounded to 1/4-inch thickness
• 8 slices Black Forest ham (5.5 oz.)
• 4 Cracker Barrel Swiss Cheese Slices, cut in half
• 1/3 cup Kraft Sweet Onion Vinaigrette Dressing

1. Preheat oven to 350F.
2. Add stuffing mix to water; stir just until moistened.
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. Place 1 ham slice on each breast; top with 1 cheese piece.
9. Spread evenly with stuffing mixture.
10. Starting at one of the short ends, tightly roll up each chicken breast.
11. Place, seam-sides down, in 13x9-inch baking dish.
12. Drizzle evenly with dressing.
13. Bake 35 to 40 min.
14. or until chicken is cooked through (170F).

water, chicken, chicken breasts, black forest ham, swiss cheese

Taken from www.kraftrecipes.com/recipes/cordon-bleu-stuffed-chicken-breasts-91771.aspx (may not work)