Wednesday, May 19, 2010

Whip it up Wednesday

What You Need!
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1/4 cup finely chopped green peppers
1/2 tsp. dried oregano leaves
1/4 tsp. garlic salt
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
4 small boneless skinless chicken breast halves (1 lb.), pounded to 1/4-inch thickness
1 cup spaghetti sauce

Make It!

HEAT oven to 400°F.

MIX first 4 ingredients until well blended; stir in 1/2 cup mozzarella.

PLACE chicken, top-sides down, on work surface; top with cheese mixture. Starting at one short end, tightly roll up each breast, tucking in ends of chicken to completely enclose filling. Place, seam-side down, in 9-inch square baking dish sprayed with cooking spray. Top with spaghetti sauce; cover.

BAKE 30 min. or until chicken is done (165°F). Sprinkle with remaining mozzarella; bake, uncovered, 3 to 5 min. or until melted.

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