Cheesy Rice-Stuffed Chicken Breasts
Ingredients:
- 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
Directions:
- 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. Drizzle 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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