Cranberry-Stuffed Chicken Breasts

• 3/4 cup hot water
• 1 pkg. (120 g) Stove Top Lower Sodium Stuffing Mix for Chicken
• 2 green onions, finely chopped
• 2 Tbsp. finely chopped fresh parsley
• 4 small boneless skinless chicken breasts (1 lb./450 g)
• 1/2 cup fresh cranberries, coarsely chopped
• 2 Tbsp. roasted almonds, finely chopped
• 2 Tbsp. Kraft Calorie-Wise Balsamic Vinaigrette Dressing

1. Heat oven to 400 degrees F.
2. Add hot water to stuffing mix in large bowl; stir just until moistened.
3. Stir in onions and parsley.
4. Let stand 5 min.
5. Meanwhile, make lengthwise cut in thick side of each chicken breast, being careful to not cut through to opposite side.
6. Open breasts; place, top-sides down, between sheets of waxed paper.
7. Pound to 1/4-inch thickness.
8. Stir cranberries and nuts into stuffing; spread 1/2 cup onto half of each breast.
9. Fold in half to enclose filling.
10. Secure with wooden toothpicks, if desired.
11. Place in 13x9-inch baking dish; brush with dressing.
12. Bake 30 to 35 min.
13. or until chicken is done (170 degrees F).

water, lower, green onions, parsley, chicken breasts, fresh cranberries, almonds, dressing

Taken from www.kraftrecipes.com/recipes/cranberry-stuffed-chicken-breasts-126925.aspx (may not work)