• 4servings
  • 50minutes
  • 300calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese , softened

  2. 1/4 cup finely chopped green pepper s

  3. 1/2 tsp. dried oregano leaves

  4. 1/8 tsp. garlic powder

  5. 1 cup KRAFT Finely Shredded Italian* Five Cheese Blend , divided

  6. 4 small boneless skinless chicken breasts (1 lb.), pounded to 1/4-inch thickness

  7. 1 cup spaghetti sauce

Instructions Jump to Ingredients ↑

  1. HEAT oven to 400°F.

  2. 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.

  3. PLACE, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with spaghetti sauce. Cover.

  4. BAKE 30 min. or until chicken is done (165°F). Top chicken with remaining shredded cheese; bake 3 to 5 min. or until melted.


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