Two-Cheese Stuffed Chicken Breasts

• 3 cups Philadelphia Light Brick Cream Cheese Spread, softened
• 3 cups green peppers, finely chopped
• 2 Tbsp. dried oregano leaves
• 2 Tbsp. garlic, minced
• 1 Tbsp. salt
• 3 qt. Delissio Italian Mozzarella Block, shredded, divided
• 45 each boneless skinless chicken breasts (1/4 lb./115 g each)
• 3 qt. pasta sauce

1. Mix cream cheese spread, peppers, oregano, garlic, salt and half the mozzarella; set aside.
2. Pound chicken breasts to 1/4-inch thickness.
3. Spread 1-1/4 oz.
4. (35 g) of the cream cheese mixture onto each breast.
5. Roll up tightly, starting at one short end, tucking in ends as you roll.
6. Place, seam-sides-down, in greased full-hotel pan (or in greased half-hotel pan for trial recipe).
7. Top with pasta sauce and remaining mozzarella; cover.
8. Bake in 400 degrees F-standard oven 30 min.
9. or until chicken is done (170 degrees F).
10. For each serving: Spoon 2 oz.
11. (60 mL) sauce onto plate.
12. Top with 1 breast; cut in half.

philadelphia light brick cream cheese, green peppers, oregano, garlic, salt, italian mozzarella, chicken breasts, pasta sauce

Taken from www.kraftrecipes.com/recipes/two-cheese-stuffed-chicken-breasts-113281.aspx (may not work)