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
Instructions
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).
SubstitutePrepare as directed, using 1 can (10-3/4 oz.) 98% fat-free condensed cream of mushroom soup.
Originally Submitted
5/5/2008
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You can add this Creamy Broccoli-Stuffed Chicken Breasts recipe to your own private DesktopCookbook.
