Mozzarella Chicken Roll-Ups

photo by:kraft

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.

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 Neufchatel Cheese, softened

1/4

cup finely chopped green peppers

1/2

tsp. dried oregano leaves

1/4

tsp. garlic salt

cup KRAFT 2% Milk Shredded Mozzarella Cheese, 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 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.

Kraft Kitchens Tips

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.

Variation

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

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bootykitty25

posted:5/25/2010

I sweated red pepper, onion, and garlic and mixed it with the cheese. Came out very tasty!

a cook

posted:5/24/2010

This was sooo good!! I used roasted red peppers and a mixture of cottage/parmesan cheese in place of the green peppers and mozarella. It was delicious!!

tootswog

posted:2/1/2010

Wow so good! I made with shredded parm instead of mozzarella. We loved it

Alessandra615

posted:1/6/2010

It was tasty and healthy but, I can't understand why it recieved such high reviews. I found it to lack in taste and I follwed the recipe to the "T". It was missing something maybe a sharper cheese instead of the mozzerella. And the spaghetti sauce on top of it didn't go well unless you were eating it with pasta.

javamama

posted:10/1/2009

everyone in my family loved this, and declared it a keeper!

geminimom26

posted:9/22/2009

This was so good!

hykp33

posted:9/21/2009

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!

sidvic2000

posted:9/14/2009

This had a really good taste, and very easy to make. I would just change the amount of red sauce from 1 to 2 cups. Very good.

justjac01

posted:8/10/2009

This was a great recipe. My toddler daughter devoured it. I didn't have any garlic salt, so I put a little minced garlic and onion salt in it. Also, added an additional 2oz. of cream cheese. The cream cheese/green pepper mixture makes a great cracker dip as well!!

emilyrubio929

posted:5/21/2009

It was great! Flavor was wonderful! Make sure you have toothpicks handy to hold the chicken together while it's in the oven. They don't always stay rolled since the uncooked chicken is so slippery..