Main dishes

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 breasts (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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jseas

posted:9/17/2009

it was not very good at all I would not make it again

MissKris422

posted:1/30/2009

I love this recipe & have made it several times. I prefer to use chopped green onions instead of the green peppers. Secure the chicken with toothpicks to keep all of your cheese mixture from oozing out. Some still will, but it only makes the sauce taste better!

HopeC13

posted:1/11/2009

I made this for my in-laws and they cook everything from scratch and they loved it. I think I impressed them!!

MochaBear1

posted:12/18/2008

I saw this on the back of the 5 cheese bag and thought I would try it. I was very pleased that I did. This is a great dish if your looking for something different to make. The whole family enjoyed it.

Virginia Spafford

posted:11/24/2008

This recipe is a keeper. I have shared it with friends and family. Great taste and very pretty on plate. Keep the good recipes coming.

a cook

posted:11/11/2008

I loved the taste of this recipe. The only thing is that I used boneless thighs and pounded them just like with chicken breast. It is very hard to keep the cheese stuffing inside. Then when I put them in the oven, the philadelphia mixture melted into the sauce. It hard to stuff but great taste.

julietpost

posted:9/8/2008

We all quite enjoyed this. I also found my chicken leaked some of the filling, but I just poured the sauce that accumulated in the pan into my pasta and it was great. Thanks!

monki419

posted:12/20/2007

I loved this recipe! I don't like green peppers, so I just left them out. We're definitely going to make this again

guitargirl6746

posted:10/26/2007

This was a very good dinner. My family really enjoyed it. My suggestion for it is to add a vegetable to the cheeses...like spinach!

lmgaray

posted:8/24/2007

I didn't really enjoy this recipe because all my cheese stuffing came out of the chicken and the chicken was bland.