Comida Kraft
Recipe Box

Mozzarella Chicken Roll-Ups

Prep Time
Total Time

4 servings

Chicken baked in spaghetti sauce and topped with mozzarella is a home run—but wait until they see that you hid even more cheese inside.

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What You Need

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Make It

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  • 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 pasta 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.

Serving Suggestion

Serve with hot cooked pasta and a mixed green salad tossed with your favorite KRAFT Light Dressing, such as Zesty Italian.

How to Pound Chicken Breasts

Place 2 chicken breasts in large freezer-weight resealable plastic bag; pound to desired thickness with side of heavy can, rolling pin or meat mallet. Remove chicken from bag; set aside. Repeat with remaining chicken breasts.


Omit green peppers. Prepare as directed, topping the flattened chicken pieces with a layer of baby spinach leaves before topping with cheese mixture.


  • 4 servings

Nutritional Information

Serving Size 4 servings
Calories 270
Total fat 11g
Saturated fat 5g
Cholesterol 90mg
Sodium 690mg
Carbohydrate 7g
Dietary fiber 1g
Sugars 4g
Protein 34g
% Daily Value
Vitamin A 15 %DV
Vitamin C 10 %DV
Calcium 45 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from we loved the idea but changed a few things.... we loved the idea but changed a few things.... we topped the chicken with a layer of baby spinach leaves, then substituted chopped onions instead of peppers & sprinkled with garlic salt instead of the oregano... then we topped with a homemade marina sauce (leftover from another meal) we topped with a slice of mozzarella cheese 3- 5 minutes before it was done. Served it with spiral wheat noodles topped with more of the marina sauce & a salad made with the baby spinach leaves and red wine vinegarette dressing. We can't wait to prepare this meal again!
Date published: 2008-10-15
Rated 5 out of 5 by from This was SOOO good! This was SOOO good! I couldn't believe how flavorful it was! I used regular cream cheese, skipped out on the oregano leaves and garlic salt (I just used 3 little cloves of garlic), and used a little extra spaghetti sauce. I didn't do a very good job rolling so a lot of my filling cooked out, but it made an excellent sauce for the noodles I cooked to go along with it. Oh, and I had some extra filling left over after stuffing, so I just spooned it on top of each before putting the sauce on. 5 stars for sure!
Date published: 2009-09-22
Rated 5 out of 5 by from with modifications, this recipe can earn smiles and praises! with modifications, this recipe can earn smiles and praises! Since others said that it teneded to be bland, I seasoned the chicken with Montreal Chicken seasoning and pepper. I used a combination of green onion, green peppers, and onions in the filling. I also used garlic powder instead of garlic salt, and used Italian Seasonings. It does take longer than 30 min to cook chicken, but it is still worth it. Served over linguine and spooned extra sauce over noodles.
Date published: 2006-05-04
Rated 3 out of 5 by from This receipe was really good, i would defenitly make it again.. This receipe was really good, i would defenitly make it again.. I didnt add green pepper, but put different spices in the mixture.. The only thing different, that I would do different is, I would make alot more filling. The amount of filling that was suggested, didn't seem like enough for the chicken. Also, my husband suggested wrapping a piece of backon around the chicken.. Other than that, I would definetly make this again.
Date published: 2005-10-24
Rated 5 out of 5 by from Due to being in our 5th wheel, I did not have garlic salt or oregano on hand when I made this recipe... Due to being in our 5th wheel, I did not have garlic salt or oregano on hand when I made this recipe (I had to double it). I did have Mexican spice handy and used that instead. Had some chili and used that instead of spaghetti sauce. Made the rest according to the recipe. Served it with Ranch style beans and corn. Everyone loved it. As soon as I have the correct ingredients I will make this according to the recipe.
Date published: 2008-09-24
Rated 5 out of 5 by from I'm a busy student, but this recipe was fast and easy to follow. I'm a busy student, but this recipe was fast and easy to follow. I made it twice, once using a regular marinara-type sauce and once using a creamier vodka sauce. The creamier sauce gave it a smoother texture and flavor. I also froze the leftovers for later, and they tasted just as good. I had extra filling, so I mixed it with rice to make a casserole. That was good too!
Date published: 2006-05-07
Rated 4 out of 5 by from Quick and easy. Quick and easy. Put together early in the afternoon. When I got home just popped it in the oven and we were good to go. Used leftover spaghetti sauce and served with alfredo noodles, salad and garlic rolls. My husband gave it a three star rating (which is good for him) because, he doesn't like chicken. Will make again. Would be great for a dinner party.
Date published: 2005-06-14
Rated 5 out of 5 by from This recipe is amazingly good. This recipe is amazingly good. However, the cook time is grossly inadequate if you live over 3,000 feet! It took me over an hour to get the chicken cooked through all the way, including turning the temp up to 450. Once the chicken finally cooked, it was great. Time needs to be reevaluated for high altitude as the 30 minutes doesn't cut it.
Date published: 2006-03-24
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