Stuffed Chicken Breasts

• 3/4 cup water
• 1 pkg. (120 g) Stove Top Stuffing Mix
• 6 boneless skinless chicken breasts (1-1/2 lb.), pounded to 1/4-inch thickness
• 1 pouch Shake'N Bake Original Coating Mix
• 1/2 of a small acorn squash, sliced
• 1 medium carrot, sliced Target 2 lb For $3.00 thru 02/06
• 1 medium onion, sliced
• 1 medium zucchini, sliced
• 1 medium red or green pepper, cut into strips
• 1/2 cup Kraft Zesty Italian Dressing

1. Preheat oven to 400F.
2. Add water to stuffing mix; stir just until moistened.
3. Place 2 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. Repeat with remaining 4 chicken breasts, adding to bag two at a time.
6. Place chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture.
7. Starting at one of the short ends, tightly roll up each chicken breast.
8. Moisten chicken with water; roll in coating mix until evenly coated on all sides.
9. Place, seam-sides down, in large foil-lined shallow baking pan.
10. Combine vegetables in large bowl.
11. Add dressing; toss to coat.
12. Add to baking sheet along with the chicken.
13. Bake 40 min.
14. or until chicken is cooked through (170F).

water, mix, chicken breasts, acorn, carrot, onion, zucchini, red, italian dressing

Taken from www.kraftrecipes.com/recipes/stuffed-chicken-breasts-85865.aspx (may not work)