Place chicken on work surface. Mix cream cheese, 1-1/2 cups shredded cheese and peppers until blended; spread onto chicken. Roll up tightly, starting at one short end of each breast. Refrigerate up to 8 hours.
Heat oven to 375ºF. Beat egg in shallow dish. Place crushed chips in separate shallow dish. Dip chicken in egg, then roll in crushed chips. Place, seam sides down, in single layer in shallow pan sprayed with cooking spray.
Bake 35 min. or until chicken is done (165ºF). Meanwhile, warm salsa.
Top chicken with remaining shredded cheese. Serve with salsa.
Prepare using PHILADELPHIA Neufchatel Cheese and your favorite KRAFT Mexican Style 2% Milk Finely Shredded Cheese.
Serve with hot steamed broccoli.
For more heat, do not remove the seeds from the jalapeño peppers before chopping them.
Chicken roll-ups can be secured with wooden toothpicks before baking if desired. Discard toothpicks before serving chicken.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 12g
Trans Fat 0.5g
Total Carbohydrates 14g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.