Italian Five-Cheese Chicken Roll-Ups

Italian Five-Cheese Chicken Roll-Ups recipe

photo by:kraft

With little more than spaghetti sauce, cream cheese and KRAFT Finely Shredded Italian Five Cheese Blend, these chicken roll-ups are super easy to prepare.

time

prep:

15 min

total:

50 min

servings

total:

4 servings

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What You Need

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

1/4

cup finely chopped green peppers

1/2

tsp. dried oregano leaves

1/4

tsp. garlic salt

cup KRAFT Finely Shredded Italian* Five Cheese Blend, divided

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

cup spaghetti sauce

Make It

HEAT oven to 400°F.

MIX first 4 ingredients and 1/2 cup shredded cheese until well blended; shape into 4 logs. Place 1 log on 1 short end of each chicken breast; press lightly into chicken. Roll up tightly, tucking in both ends of breast around filling to completely enclose filling.

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

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

* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

Healthy Living

Save 30 calories and 3 g of fat, including 2 g of saturated fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese and KRAFT 2% Milk Shredded Italian* Three Cheese Blend.

How to Pound Chicken Breasts

Place 2 chicken breasts in large freezer-weight resealable plastic bag. Pound chicken with side of heavy can, rolling pin or meat mallet until 1/4-inch thick. Remove chicken from bag; set aside. Repeat with remaining chicken breasts.

Variation

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

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Angelsmals

posted:1/13/2006

My boyfriend and I loved it. I only made three chicken breasts instead of four and the proportion of cheese to chicken was great, I think with four chicken breasts you might not have enough cheese? I will make this again.

slb0530

posted:11/16/2005

thanks so much for this recipe! im a college student and i really dont know how to cook. so i have been looking for things to try and help me learn. it took me alittle longer to prep, but it was well worth it! it turned out great.

landra310s

posted:11/8/2005

This Recipe was phenomenal! It took me longer to prepare it than the estimated time on the recipe but it was WELL WORTH IT! I decided to butterfly the chicken instead of pound it and it worked out great! It made it a lot easier to fold around the cheesy center. I definately recomend making this... so delicious. My family is still raving... and there weren't any leftovers!

a cook

posted:9/28/2005

Great with baby spinach leaves!

vr4355

posted:9/27/2005

This was AWESOME!! The chicken was moist and cheese mixture added wonderful flavor. My hubby loved it and even my 2-year old liked it!! I will definately make this again.

a cook

posted:9/26/2005

The chicken was dry and tough, but had a good flavor

Leraanne

posted:9/20/2005

The taste was great and it was so easy to make! I will definately make this recipe again.

a cook

posted:9/7/2005

I forgot to buy ricotta cheese. Instead I used low fat cream cheese and it still tasted great.

a cook

posted:7/18/2005

I made this dish on 7/16 my daughter is a very picky eater. For her to ask for more was very impressive. All my children enjoyed it. This will be a regular dish in our house.

melissadiane75

posted:7/12/2005

This has become one of my "signature dishes" when I have company over. It's so easy to make and uses ingredients that I already have. The cream cheese filling seeps into the red sauce a bit and creates this blush sauce that is yummy. I serve it with angel hair pasta, blush sauce, garlic bread and fresh string beans. Perfect.