- 4
- 80 mins
- 30 mins
Ingredients
- 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 1/4 cup finely chopped green peppers
- 1/2 tsp. dried oregano leaves
- 1/8 tsp. garlic powder
- 1 cup KRAFT Finely Shredded Italian* Five Cheese Blend, divided
- 4 small boneless skinless chicken breasts (1 lb.), pounded to 1/4-inch thickness
- 1 cup spaghetti sauce
Preparation
Step 1
HOW TO POUND CHICKEN BREASTSPlace 2 chicken breasts in large freezer-weight resealable plastic bag. Pound chicken with side of heavy can, rolling pin or meat mallet until 1/4-inch thick. Remove chicken from bag; set aside. Repeat with remaining chicken breasts. VARIATION Omit green peppers. Prepare as directed, covering each flattened chicken breast with a layer of baby spinach leaves before topping with the cheese log.
HEAT oven to 400°F.
MIX first 4 ingredients until blended. Add 1/2 cup shredded cheese; mix well. Shape into 4 logs. Place 1 log on one short end of each chicken breast; press lightly into chicken. Roll up tightly, tucking in both ends of each breast around filling to completely enclose filling.
PLACE, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with spaghetti sauce. Cover.
BAKE 30 min. or until chicken is done (165°F). Top chicken with remaining shredded cheese; bake 3 to 5 min. or until melted.