Cheesy Rice-Stuffed Chicken Breasts

• 2 Tbsp. PHILADELPHIA Cream Cheese, softened
• 1 cup KRAFT Shredded Cheddar Cheese
• 1 cup cooked instant white rice
• 1 cup frozen chopped broccoli, thawed
• 8 small boneless skinless chicken breasts (2 lb.), pounded to 1/4-inch thickness
• 1/4 cup KRAFT Classic Ranch Dressing

1. Preheat oven to 350F.
2. Mix cheeses, rice and broccoli until well blended; set aside.
3. Place chicken breasts, top-sides down, on large cutting board; spread evenly with rice mixture.
4. Starting at one of the short ends, tightly roll up each chicken breast; place, seam-side down, in 13x9-inch baking dish.
5. Drizzle evenly with dressing.
6. Bake 35 to 40 min.
7. or until chicken is cooked through (170F).

philadelphia cream cheese, cheddar cheese, white rice, broccoli, chicken breasts

Taken from www.kraftrecipes.com/recipes/cheesy-rice-stuffed-chicken-breasts-90170.aspx (may not work)