Creamy Jalapeno-Stuffed Chicken

By ebdonahue

Ingredients

• 8 small boneless skinless chicken breasts (2 lb.), pounded to 1/4-inch thickness
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese, divided
• 2 fresh jalapeño peppers, seeded, finely chopped
• 1 egg
• 3 cups tortilla chips (4 oz.), finely crushed (about 1 cup)
• 1 cup green salsa

Preparation

Step 1

PLACE chicken on work surface. Mix cream cheese, 1-1/2 cups shredded cheese and peppers until well blended; spread onto chicken. Starting at one short end of each breast, roll up chicken tightly. Refrigerate up to 8 hours.

HEAT oven to 375ºF. Beat egg in shallow dish. Place crushed chips in separate shallow dish. Dip chicken in egg, then roll in chips. Place, seam-sides down, in single layer in shallow pan sprayed with cooking spray.

BAKE 35 min. or until chicken is done (165ºF). Meanwhile, warm salsa.

TOP chicken with remaining shredded cheese. Serve with salsa.

NOTE: Chicken roll-ups can be secured with wooden toothpicks before baking, if desired. Discard toothpicks before serving chicken.