- 4
Ingredients
- 4 small boneless skinless chicken breast halves (1 lb.)
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 3 green onions, thinly sliced
- 1 Tbsp. chopped fresh parsley
- 1 clove garlic, minced
- 1/3 cup KRAFT Original Barbecue Sauce
- 3 Tbsp. apricot preserves
- 1/4 tsp. hot pepper sauce
- 4 slices OSCAR MAYER Bacon, cooked, chopped
Preparation
Step 1
HEAT oven to 375ºF.
POUND chicken to 1/4-inch thickness; place, top-sides down, on work surface. Mix cream cheese, onions, parsley and garlic; spread down centers of chicken breasts. Roll up, starting at one short end of each. Place, seam-sides down, in single layer in shallow pan.
MIX barbecue sauce, preserves and hot pepper sauce; brush 1/4 cup evenly onto chicken.
BAKE 35 min. or until chicken is done (165ºF), brushing with remaining barbecue sauce mixture the last 5 min. Top with bacon.
kraft kitchens tips
HOW TO POUND CHICKEN BREASTS
Place chicken between sheets of plastic wrap on cutting board. Use meat mallet to pound chicken to desired thickness.
SERVING SUGGESTION
Serve with a mixed green salad and slice of whole wheat bread to round out the meal!
HOW TO CHECK MEAT AND POULTRY DONENESS
The easiest way to ensure that cooked meat or poultry is done is to check the internal temperature. Using an accurate food thermometer will take away the guesswork. Simply insert the thermometer into the thickest part of the meat or poultry, avoiding any bones if present. For whole poultry, insert the thermometer into the thickest part of one of the thighs, again taking care to avoid any bones.