Preparation
Step 1
HEAT oven to 400°F.
MIX cream cheese, onions, 2 Tbsp. basil and 1/2 cup shredded cheese until blended; shape into 8 logs. Place 1 log on one short end of each chicken breast; press lightly into chicken. Roll up tightly, tucking in both ends of breast around filling to completely enclose filling.
PLACE, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with spaghetti sauce.
BAKE 30 min. or until chicken is done (165°F). Top with remaining shredded cheese; bake 3 to 5 min. or until melted. Sprinkle with remaining basil.
KRAFT KITCHEN TIPS;
Serving SuggestionServe with hot cooked pasta and a mixed green salad tossed with your favorite KRAFT Dressing.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. Make AheadRecipe can be assembled ahead of time. Refrigerate up to 2 hours before baking as directed, increasing the initial bake time if necessary until chicken is done.