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Cheesy Rice-stuffed Chicken Breasts

  • Prep Time: 15 minutes (Total Time: 55 minutes)
  • Serving Size: 8
  • 2 tablespoons PHILADELPHIA Cream Cheese, Softened
  • 1 cup KRAFT Sharp Cheddar Cheese
  • 1 cup Cooked Instant White Rice
  • 1 cup Frozen Chopped Broccoli, Thawed
  • 8 Small Boneless Skinless Chicken Breast Halves (2 Pounds), Pounded To Quarter Inch Thickness
  • 1/4 cup KRAFT Ranch Dressing
  • PREHEAT oven to 350°F. Mix cheeses, rice and broccoli until well blended; set aside.

    PLACE chicken breasts, top-sides down, on large cutting board; spread evenly with rice mixture. Starting at one of the short ends, tightly roll up each chicken breast; place, seam-side down, in 13x9-inch baking dish. Drizzle evenly with dressing.

    BAKE 35 to 40 min. or until chicken is cooked through (170°F).

    KRAFT KITCHENS TIPS

    Serving Suggestion

    Serve with steamed vegetables and a side salad tossed with your favorite KRAFT Dressing for a simple, yet impressive, meal the next time you entertain.

    Cooking Know-How

    Place 2 chicken breasts in large freezer-weight resealable plastic bag. Pound chicken with the side of a heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick. Remove chicken from bag; set aside. Repeat with remaining chicken breasts.

    RECIPE COURTESY OF KRAFT FOODS