Ingredients 1 cup Part Skim Mozzarella cheese, divided 62 g (1/4 of 250g pkg) PHILIDELPHIA Light Brick Cream Cheese Spread, softened ¼ cup finely chopped green peppers ½ tsp. dried oregano leaves ¼ tsp. garlic salt 4 small boneless skinless chicken breast pounded to ¼ inch thickness 1 cup pasta sauce

Directions

1.  
   1. Preheat oven to 400F.  Mix ½ cup of the shredded cheese, the cream cheese, peppers, oregano and garlic salt until well blended; set aside.
   2. Place 2 chicken breast in large freezer bag.  Pound chicken until chicken is ¼ inch thick.  Remove chicken from bag; set aside.  Repeat with remaining 2 chicken breasts.  Place chicken, top-sides down, on large cutting board.  Spread each breast with one-fourth of the cheese mixture.  Starting at one of the short ends, tightly roll up each chicken breast.  Place, seam-sides down, in 8-inch square baking dish sprayed with cooking spray. Spoon pasta sauce evenly over chicken;  cover with foil.
   3. Bake 30 min. or until chicken is cooked through (170F). Remove foil; sprinkle chicken with remaining ½ cup shredded cheese.  Bake additional 3 to 5 min. or until cheese is melted.

 

• Boneless Chicken Breast