Easy Chile-Stuffed Chicken Breasts

• 4 small boneless skinless chicken breasts (1 lb.)
• 1/4 cup KRAFT Mexican Style Shredded Queso Quesadilla Cheese
• 2 Tbsp. canned chopped green chiles, drained
• 2 Tbsp. chopped roasted poblano chiles
• 1 egg
• 1/4 cup chopped fresh cilantro
• 2 Tbsp. KRAFT Grated Parmesan Cheese

1. Heat oven to 350F.
2. Make 2-inch-long cut in one long side of each chicken breast to form pocket; fill with shredded cheese and chiles.
3. Press cut edges of pockets together to seal.
4. Whisk egg in pie plate.
5. Combine cilantro and Parmesan in separate pie plate.
6. Dip chicken, 1 breast at a time, in egg, then in parsley mixture, turning to evenly coat both sides of each breast.
7. Place in 8-inch square baking dish sprayed with cooking spray.
8. Bake 18 to 20 min.
9. or until chicken is done (165 degrees F).

chicken breasts, quesadilla cheese, green chiles, chiles, egg, fresh cilantro, parmesan cheese

Taken from www.kraftrecipes.com/recipes/easy-chile-stuffed-chicken-breasts-165295.aspx (may not work)