Tried this and it gets 4 1/2 stars from me. Serve with a side dish of angle hair pasta with more of the sauce.
INGREDIENTS:
1 cup Kraft Finely Shredded Italian Style Five Cheese Blend, divided
2 oz. (1/4 of 8-oz. pkg.) Cream Cheese, softened
1/4 cup finely chopped roasted red peppers (from a jar is great)
1/4 cup pine nuts
1/2 tsp. dried oregano
1/4 tsp. garlic salt
4 small boneless skinless chicken breast halves (1 lb.), pounded to 1/4-inch thickness
1 cup spaghetti sauce + more for side dish
DIRECTIONS:
Preheat oven to 400°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°F). Remove foil; sprinkle chicken with remaining 1/2 cup shredded cheese. Bake an additional 3 to 5 min. or until cheese is melted.
INGREDIENTS:
1 cup Kraft Finely Shredded Italian Style Five Cheese Blend, divided
2 oz. (1/4 of 8-oz. pkg.) Cream Cheese, softened
1/4 cup finely chopped roasted red peppers (from a jar is great)
1/4 cup pine nuts
1/2 tsp. dried oregano
1/4 tsp. garlic salt
4 small boneless skinless chicken breast halves (1 lb.), pounded to 1/4-inch thickness
1 cup spaghetti sauce + more for side dish
DIRECTIONS:
Preheat oven to 400°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°F). Remove foil; sprinkle chicken with remaining 1/2 cup shredded cheese. Bake an additional 3 to 5 min. or until cheese is melted.
