Stuffed Pesto Chicken

• 1 cup KRAFT Finely Shredded Italian* Five Cheese Blend, divided
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
• 1/4 cup chopped roasted red peppers, drained, patted dry
• 4 small boneless skinless chicken breasts (1 lb.)
• 1/4 cup CLASSICO Traditional Basil Pesto Sauce and Spread

1. Heat oven to 350F.
2. Cut 3-inch long pocket in one long side of each chicken breast; set aside.
3. Mix 1/2 cup shredded cheese, Neufchatel and peppers; spoon into chicken pockets, using about 2 Tbsp.
4. for each.
5. Secure with wooden toothpicks, if necessary.
6. Place chicken in single layer in 8-inch square baking dish; top with pesto and remaining shredded cheese.
7. Bake 20 to 25 min.
8. or until chicken is done (165F).
9. Remove and discard toothpicks before serving.

italian, cheese, red peppers, chicken breasts

Taken from www.kraftrecipes.com/recipes/stuffed-pesto-chicken-148380.aspx (may not work)