Creamy Broccoli-Stuffed Chicken Breasts

• 6 small boneless skinless chicken breasts (1-1/2 lb.), pounded to 1/4-inch thickness
• 1-1/2 cups frozen broccoli cuts, thawed, well drained
• 1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread, divided
• 1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
• 2 Tbsp. milk

1. Heat oven to 400 degrees F.
2. Place chicken, top sides down, on work surface.
3. Combine broccoli, 3/4 cup cream cheese spread and 1/2 cup shredded cheese; spread onto chicken.
4. Roll up tightly, starting at one short end of each breast.
5. Secure with wooden toothpicks, if desired.
6. Place, seam sides down, in 8-inch square baking dish sprayed with cooking spray.
7. Mix remaining cream cheese and milk; spread over chicken.
8. Sprinkle with remaining shredded cheese; cover.
9. Bake 30 min.
10. or until chicken is done (165 degrees F).
11. Remove and discard toothpicks before serving chicken.

chicken breasts, frozen broccoli cuts, philadelphia, mozzarella cheese, milk

Taken from www.kraftrecipes.com/recipes/creamy-broccoli-stuffed-chicken-breasts-154763.aspx (may not work)