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 Italian Five Cheese Chicken rollups |
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| Ingredients: | |||||
| 1 cup | KRAFT Finely Shredded Italian Style Five Cheese Blend, divided | ||||
| 2 oz | PHILADELPHIA Cream Cheese, softened | ||||
| 1/4 cup | finely chopped green peppers | ||||
| 1/2 tsp | dried oregano leaves | ||||
| 1/4 tsp | garlic salt | ||||
| 4 | small boneless skinless chicken breast halves, pounded to 1/4-inch thickness | ||||
| 1 cup | spaghetti sauce | ||||
| Directions: | |||||
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1 cup KRAFT Finely Shredded Italian Style Five Cheese Blend, divided
2 ounces PHILADELPHIA Cream Cheese, softened 1/4 cup finely chopped green peppers 1/2 teaspoon dried oregano leaves 1/4 teaspoon garlic salt 4 small boneless skinless chicken breast halves, pounded to 1/4-inch thickness 1 cup spaghetti sauce Preheat oven to 400 degrees F. Mix 1/2 cup of the shredded cheese, the cream cheese, peppers, oregano and garlic salt until well blended. Shape into 4 logs. Place 1 log on one of the short ends of each chicken breast; press into chicken lightly. Roll up each chicken breast tightly, tucking in ends of chicken around filling to completely enclose filling. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Spoon spaghetti sauce evenly over chicken; cover with foil. Bake 30 min. or until chicken is cooked through (170 degrees F). Remove foil; sprinkle chicken with remaining 1/2 cup shredded cheese. Bake an additional 3 to 5 min. or until cheese is melted. Yield: 4 servings |
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