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
Instructions
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.
Serving
Suggestions
use toothpicks to hold the chicken together on the ends
Originally Submitted
11/10/2008
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