Spinach-Stuffed Chicken Breasts for Two

Ingredients

• 2 Tbsp roasted pepper dressing red italian divided kraft
• 1 Tbsp roasted peppers red coarsely chopped
• 0.3 cup milk mozzarella cheese shredded 2% kraft
• 0.5 lb chicken breasts boneless skinless
• 2 cups tightly spinach fresh packed chopped
• 0.7 cup stove top stuffing mix for chicken in the canister
• 0.3 cup water 

Equipment

• frying pan
• oven
• baking pan
• cutting board

Directions

1. Heat oven to 350F.
2. Bring water and 1 Tbsp. dressing to boil in large skillet on medium-high heat. Stir in spinach, stuffing mix and peppers; cover.
3. Remove from heat.
4. Let stand 5 min.
5. Place chicken, top sides down, on cutting board; spread with stuffing mixture.
6. Roll up, starting at one short end of each breast.
7. Place, seam sides down, in 8-inch square baking dish; brush with remaining dressing.
8. Bake 35 min. or until chicken is done (165F). Top with cheese; bake 5 min. or until melted.