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Ingredients:
1/3 cup water
2 Tbsp. Roasted Red Pepper Italian with Parmesan Dressing, divided
2 cups chopped fresh spinach leaves
2/3 cup Stuffing Mix for Chicken in the Canister
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).
1/3 cup water
2 Tbsp. Roasted Red Pepper Italian with Parmesan Dressing, divided
2 cups chopped fresh spinach leaves
2/3 cup Stuffing Mix for Chicken in the Canister
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).
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