Creamy Broccoli-Stuffed Chicken Breasts

This chicken looks so fancy, but it is actually very easy to make! So don't be scaried off because you have to pound and roll the chicken. I loved how moist the chicken was. I did add some of the Grill Creations Chicken and Rib Rub because I didn't have paprika. ENJOY!

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup water
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
1 can (10-3/4 oz.) 98% fat-free condensed cream of chicken soup
1/2 cup fat free milk
1 tsp. paprika
2 Tbsp. KRAFT 100% Grated Parmesan Cheese

PREHEAT oven to 400°F. Combine stuffing mix and water in large bowl. Let stand 5 min. Meanwhile, pound chicken to 1/4-inch thickness using meat mallet. Add broccoli to stuffing; mix lightly. Spread evenly onto chicken breasts to within 1/2 inch of outer edges. Roll up each chicken breast from one of the short ends, enclosing the stuffing mixture.

PLACE chicken, seam-sides down, in 13x9-inch baking dish. Mix soup and milk; pour over chicken. Sprinkle with paprika and Parmesan cheese.

BAKE 30 min. or until chicken is cooked through (170ºF).


Kristen said...

PS I forgot to mention that this is a "low-fat, low-calorie" entry so it's also good for you...extra-bonus!

Losee's said...

I have a hard time pounding chicken, I don't have a meat mallet, what are some other things you can use that will work well. Any other tips would be great too!

Skipper said...

This looks AMAZING!!! I know that I've been able to pound chicken by using a rolling pin. I usually put it into a gallon sized zip-lock before I start smashing it to bits.

Dani said...

Oooo, that looks so good!