Chicken Roll-Ups

1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided 2 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 4 small boneless skinless chicken breast halves (1 lb.), pounded to 1/4-inch thickness 1 cup spaghetti sauce 

PREHEAT oven to 400°F. Mix 1/2 cup of the shredded cheese, the Neufchatel cheese, green peppers, oregano and garlic salt until well blended. Shape into 4 logs. Place 1 log on one of the short ends of each chicken breast; press into chicken lightly. Roll up each chicken breast tightly, tucking in ends of chicken around filling to completely enclose filling. 

PLACE, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Spoon spaghetti sauce evenly over chicken; cover with foil. 

BAKE 30 min. or until chicken is cooked through (170°F). Remove foil; sprinkle chicken with remaining 1/2 cup shredded cheese. Bake an additional 3 to 5 min. or until cheese is melted. 

How to Pound Chicken BreastsPlace 2 of the chicken breasts in large freezer-weight resealable plastic bag. Pound chicken with the side of a heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick. Remove chicken from bag; set aside. Repeat with remaining chicken breasts. Serving SuggestionServe with hot cooked pasta and a mixed green salad tossed with your favorite KRAFT Light Dressing, such as Zesty Italian.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.

Found on Culinar.ro