Friday, January 3, 2014

Spinach Stuffed Chicken Breasts

1/3 cup water
2 tablespoons fat-free Italian salad dressing, divided
2 cups chopped fresh spinach leaves
2/3 cup Stove Top low-sodium chicken stuffing mix
1 tablespoon coarsely chopped roasted red pepper
2 boneless skinless chicken breast halves, pounded to 1/4 inch thickness
1/4 cup shredded reduced-fat mozzarella cheese
Preheat oven to 350 degrees 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 minutes. 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 T. dressing.
Bake 35 minutes, sprinkle with cheese. Bake an additional 5 minutes or until cheeses is melted and chicken in cooked through (170 degrees).

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