Comida Kraft
Recipe Box

Italian Five-Cheese Chicken Roll-Ups

Italian Five-Cheese Chicken Roll-Ups is rated 4.253968253968254 out of 5 by 63.
Prep Time
20
min.
Total Time
50
min.
Servings

4 servings

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.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 400°F.
  • Mix first 4 ingredients until blended. Add 1/2 cup shredded cheese; mix well. Shape into 4 logs. Place 1 log on one short end of each chicken breast; press lightly into chicken. Roll up tightly, tucking in both ends of each breast around filling to completely enclose filling.
  • Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with pasta sauce. Cover.
  • Bake 30 min. or until chicken is 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.

Healthy Living

Save 30 calories and 3g of fat, including 2g of saturated fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese and KRAFT Reduced Fat Italian* Shredded 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, covering each flattened chicken breast with a layer of baby spinach leaves before topping with the cheese log.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 300
Total fat 14g
Saturated fat 7g
Cholesterol 105mg
Sodium 610mg
Carbohydrate 7g
Dietary fiber 2g
Sugars 4g
Protein 33g
% Daily Value
Vitamin A 15 %DV
Vitamin C 15 %DV
Calcium 25 %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 I would recomend this recipe to anyone who loves chicken. I would recomend this recipe to anyone who loves chicken. It has a wonderful taste and really doesn't take that long to make. I am a busy mom of 3 so time is not always on my side when it comes to cooking! I decided to make individual rolls rather than one large roll. I simply flatten the chicken as instructed...then filled with 1-2 Tbls. of filling and placed the chicken on it's side in a 9x13 pan. My Mother-in-Law loved it! I made 7 peices of chicken with this recipe! Took a few minutes longer to cook, but was well worth the wait!
Date published: 2005-05-10
Rated 5 out of 5 by from OMG! OMG! How do you describe this dish. Magnificient, superb, better than the restaurant. I followed the recipe to the letter and the only thing I noticed was that instead of logs of cream cheese, patties seemed to work better. I too used more than a cup of sauce, but it tasted devinely. It was so easy to make, made me feel like I was a gourmet. Served with mini penne, salad, crusty bread w/ sun dried tomatoe dipping oil and a good bottle of wine...who needs to go out!
Date published: 2005-03-31
Rated 5 out of 5 by from This recipe was awesome! This recipe was awesome! Like something you'd get in a nice italian restaurant. I used the ingredients I had on hand, which included cream cheese, mozz cheese, feta cheese, garlic and spinach. How can you really go wrong, huh? The cheese spilled out of the chicken, but that was ok, because it really enhanced the flavor of the sauce. Definitely 5 stars for taste and how easy it was to make, despite having to pound out the chicken.
Date published: 2006-02-14
Rated 5 out of 5 by from I thought this recipe was easy to make. I thought this recipe was easy to make. I LOVE Italian food, and this chicken was something different to make other than chicken parm. I did change up the recipe a little though, I sauted a small sweet onion and red pepper(instead of green pepper) with fresh chopped garlic. I sauted until onions were translucent. Then let the mixture cool. After it was cooled then followed the rest of recipe. Spectackler!!
Date published: 2006-10-02
Rated 5 out of 5 by from This Recipe was phenomenal! 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!
Date published: 2005-11-08
Rated 4 out of 5 by from This has become one of my "signature dishes" when I have company over. 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.
Date published: 2004-04-29
Rated 4 out of 5 by from I made this recipe for me and my husband and we both really enjoyed it. I made this recipe for me and my husband and we both really enjoyed it. I normally do not like peppers at all, but I chopped it very fine and it was just enough to give it flavor. I definitely recommend this recipe. The only thing I might try next time is butterflying the chicken to hold the cheese in the pocket better.
Date published: 2006-09-02
Rated 5 out of 5 by from This recipe is such a winner. This recipe is such a winner. Everytime, I serve it, I ewceive grear praise. And I have you to thank. I tell them to visit your website to get, not only this recipe, but to choose from the delicious list of recipies that Kraft shares with all the lucky people, who uses your site. Love Kraftfoods.com.
Date published: 2006-07-12
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