...and so is my chicken. For some reason, I thoroughly enjoy pounding meat after a stressful day. I like to picture the people that have agitated me, and whack the heck out of a piece of yard bird... So without any further ado, I introduce you to:
Spinach Stuffed Chicken Breasts
1/3 cup water
2 Tbsp. Kraft Roasted Red Pepper Italian with Parmesan Dressing, divided
2 cups chopped fresh spinach leaves
2/3 cup Stuffing Mix for Chicken
1 Tbsp. coarsely chopped roasted red peppers
2 small boneless skinless chicken breast halves (1/2 lb.), pounded to 1/4-inch thickness
1/4 cup Shredded Reduced Fat Mozzarella Cheese
Preheat oven to 350°F. Bring water and 1 Tbsp. of the dressing to boil in large skillet on medium-high heat. Stir in spinach, stuffing mix and peppers; cover. Remove from heat. Let stand 5 min. Set aside.
Place chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture. Starting at one of the short ends, tightly roll up each chicken breast. Place, seam-sides down, in 8-inch square baking dish. Brush with remaining 1 Tbsp. dressing.
Bake 35 min. Sprinkle with cheese. Bake an additional 5 min. or until cheese is melted and chicken is cooked through (170°F).
Calories 270 Total fat 8 g Saturated fat 2.5 g Cholesterol 75 mg Sodium 690 mg Carbohydrate 17 g Dietary fiber 2 g Sugars 3 g Protein 32 g Vitamin A 120 %DV Vitamin C 15 %DV Calcium 30 %DV Iron 20 %DV
recipe from Kraftfoods.com