SAY CHEESE! OR ARE YOU CHICKEN?

ITALIAN FIVE-CHEESE CHICKEN ROLL-UPS
MAKES 4 SERVINGS

2 OZ.(1/4 OF 8OZ. PKG.) PHILADELPHIA CREAM CHEESE, SOFTENED
1 CUP KRAFT FINELY SHREDDED ITALIAN STYLE FIVE CHEESE BLEND, DIVIDED INTO 2 -1/2 CUPS
1/4 CUP FINELY CHOPPED GREEN PEPPER
1/2 TSP. DRIED OREGANO OR ITALIAN SEASONING
1/4 TSP GARLIC SALT OR MINCED GARLIC
4 BONELESS SKINLESS CHICKEN BREAST HALVES (ABOUT 1 LB.), POUNDED TO 1/4-INCH THICKNESS
1 CUP SPAGHETTI SAUCE
PREP TIME: 10 MINUTES BAKE: 35 MINUTES
MIX
CREAM CHEESE, 1/2 CUP OF SHREDDED CHEESE, GREEN PEPPER, SEASONING AND GARLIC SALT UNTIL WELL BLENDED. SHAPE INTO FOUR LOGS. PLACE ONE LOG ON SHORT END OF CHICKEN PIECE; PRESS INTO CHICKEN LIGHTLY. ROLL UP CHICKEN, TUCKING IN ENDS AROUND FILLING TO COMPLETELY ENCLOSE.
PLACE
SEAM SIDE DOWN INTO 13x19-INCH BAKING DISH SPRAYED WITH NO STICK COOKING SPRAY. POUR SAUCE OVER CHICKEN EVENLY; COVER WITH FOIL.
BAKE
AT 400* FOR 30 MINUTES OR UNTIL CHICKEN IS COOKED THROUGH, REMOVE FOIL; SPRINKLE CHICKEN WITH REMAINING 1/2 CUP SHREDDED CHEESE. BAKE ANOTHER 3 TO 5 MINUTES OR UNTIL CHEESE IS MELTED.
SUBSTITUTE: USE 1/3 LESS FAT CREAM CHEESE AND LOW FAT MOZZARELLA CHEESE.
SERVE WITH PASTA AND MIXED SALAD WITH ITALIAN DRESSING
ADD SOME PARMESAN AND/OR ROMANO CHEESE ON TOP.
http://kraftfoods.com/recipes