Tortilla-Crusted Chicken Bundles

• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Spicy Jalapeno Cream Cheese Spread
• 1-1/4 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided
• 6 Tbsp. KRAFT Grated Parmesan Cheese, divided
• 6 small boneless skinless chicken breasts (1-1/2 lb.), pounded to 1/4-inch thickness
• 1 egg
• 1/2 cup crushed tortilla chips
• 3/4 cup TACO BELL Thick & Chunky Salsa, warmed

1. Heat oven to 375 degrees F.
2. Mix cream cheese spread, 1 cup shredded cheese and 3 Tbsp.
3. Parmesan until blended; spread onto chicken.
4. Starting at one short end of each breast, roll up chicken tightly.
5. Secure with wooden toothpicks, if desired.
6. Beat egg in shallow dish.
7. Mix remaining Parmesan and crushed chips in separate shallow dish.
8. Dip chicken in egg, then in Parmesan mixture turning to evenly coat all sides.
9. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray.
10. Bake 30 min.
11. or until chicken is done (165 degrees F).
12. Remove and discard toothpicks.
13. Serve chicken topped with salsa and remaining shredded cheese.

philadelphia, four cheese, parmesan cheese, chicken breasts, egg, tortilla chips, taco

Taken from www.kraftrecipes.com/recipes/tortilla-crusted-chicken-bundles-179098.aspx (may not work)