(courtesy of kraftfoods.com)
1 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided (I doubled this)
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened (I doubled this)
1/4 cup finely chopped green peppers (I didn't have any green peppers so I used crushed red peppers...it was a little spicy but the kids ate it)
1/2 tsp. dried oregano leaves (I doubled this)
1/4 tsp. garlic salt (I doubled this)
4 small boneless skinless chicken breast halves (1 lb.), pounded to 1/4-inch thickness
1 cup spaghetti sauce (I used Prego Garlic and Herb and I used more than a cup)
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.
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