Spinach-Stuffed Chicken Breasts

• 1 12 cups water
• 6 tablespoons Kraft roasted red pepper italian parmesan dressing, divided
• 1 (10 ounce) packagechopped spinach leaves, stems removed
• 1 (6 ounce) package chicken stuffing mix
• 14 cup coarsely chopped roasted red pepper
• 6 small boneless skinless chicken breast halves, pounded to 1/4-inch thickness (1-1/2 lb.)
• 12 cup kraft shredded mozzarella cheese

1. POUND chicken breasts to 1/4-inch thickness.
2. PREHEAT oven to 350F Bring water and 2 tablespoons of the dressing to boil in large skillet on medium-high heat.
3. Stir in spinach, stuffing mix and peppers; cover.
4. Remove from heat.
5. Let stand for 5 minutes.
6. Set aside.
7. PLACE chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture.
8. Starting at one of the short ends, tightly roll up each chicken breast.
9. Place, seam-sides down, in 13x9-inch baking dish.
10. Brush with remaining 1/4 cup (4 Tbsp.)
11. dressing.
12. BAKE 30 minute Sprinkle with cheese.
13. Bake an additional 5 minute or until cheese is melted and chicken is cooked through (170F).

water, red pepper, chicken stuffing mix, red pepper, chicken, mozzarella cheese

Taken from www.food.com/recipe/spinach-stuffed-chicken-breasts-172923 (may not work)