Spinach-Stuffed Chicken Breasts

• 1 cup water
• 6 Tbsp. Kraft Roasted Red Pepper with Parmesan Dressing, divided
• 1 pkg. (120 g) Stove Top Lower Sodium Stuffing Mix for Chicken
• 1 pkg. (284 g) fresh spinach leaves, stems removed, chopped
• 1/4 cup coarsely chopped roasted red peppers
• 8 small boneless skinless chicken breasts (2 lb.), pounded to 1/4-inch thickness
• 1/2 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese

1. Heat oven to 350F.
2. Bring water and 2 Tbsp.
3. dressing to boil in large skillet on medium-high heat.
4. Stir in stuffing mix, spinach 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. Starting at 1 short end, tightly roll up each breast.
9. Place, seam-sides down, in 13x9-inch baking dish.
10. Brush with remaining dressing.
11. Bake 30 min.
12. or until chicken is done (170 degrees F).
13. Sprinkle with cheese; bake 5 min.
14. or until melted.

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

Taken from www.kraftrecipes.com/recipes/spinach-stuffed-chicken-breasts-91720.aspx (may not work)