Italian Five-Cheese Chicken Roll-Ups

By ldelmas

time
prep:
20 min
total:
50 min
servings
total:
4 servings

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

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.

* Made with quality cheeses crafted in the USA. kraft kitchens tips HEALTHY LIVING Save 30 calories and 3g of fat, including 2g of saturated fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese and KRAFT Reduced Fat Italian* Shredded Three Cheese Blend. HOW TO POUND CHICKEN BREASTS Place 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.