Italian Five-Cheese Chicken Roll-Ups
- Prep Time 10 min.
- Cook Time 35 min.
- Serves 4
Recipe Provided By: Kraftfoods.com
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1. Ingredients
- 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
Nutrition Info
Per Serving
- Calories: 218 kcal
- Carbohydrates: 6 g
- Dietary Fiber: 1 g
- Fat: 9 g
- Protein: 26 g
- Sugars: 0 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- 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
3. Still Hungry?
Notes:
How To Pound Chicken Breasts
Place 2 of the chicken breasts in large freezer-weight resealable plastic bag. Pound chicken with the side of a heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick. Remove chicken from bag; set aside. Repeat with remaining chicken breasts.
Healthy Living
Save 30 calories, 4g of fat and 2g of saturated fat per serving by preparing with PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese and KRAFT 2% Milk Shredded Mozzarella Cheese.
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Pretty good....
jenn m - June 30, 2007 07:16:01 PM PSTThis dish was pretty good. It was pretty easy to make, even pounding the chicken. The tough part was getting the stuffing to stay inside, so I used toothpicks to hold the chicken together on the ends and that worked really well. I just thought there were too many peppers, they kind of took over. You could not really taste the chicken and the cheeses with the peppers, so everyone picked out their peppers half way through. Overall, great recipe, just needs less peppers :-)
3 of 3 found this review helpful.
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