Cheesy Rice-Stuffed Chicken
Breasts
2 Tbsp. PHILADELPHIA Cream Cheese, softened
1 cup KRAFT Shredded Cheddar Cheese
1 cup cooked instant white rice
1 cup frozen chopped broccoli, thawed
8 small boneless skinless chicken breasts (2 lb.), pounded to 1/4-inch thickness
1/4 cup KRAFT Classic Ranch Dressing
2 Tbsp. PHILADELPHIA Cream Cheese, softened
1 cup KRAFT Shredded Cheddar Cheese
1 cup cooked instant white rice
1 cup frozen chopped broccoli, thawed
8 small boneless skinless chicken breasts (2 lb.), pounded to 1/4-inch thickness
1/4 cup KRAFT Classic Ranch Dressing
Preheat oven to 350 degrees. Mix cheese, rice and broccoli until well
blended; set aside. Pound chicken
breasts to ¼ inch thickness and spread evenly with rice mixture. Roll up chicken tightly and place seam side
down in a 9x13 pan. Dizzle or brush with
dressing. Bake 35-40 minutes or until
chicken is cooked through. If not
browned, broil for last 3 minutes or so.
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