Italian Five Cheese-Stuffed Chicken Breasts

• 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1/4 cup finely chopped green peppers
• 1/2 tsp. dried oregano leaves
• 1/8 tsp. garlic powder
• 1 cup KRAFT Finely Shredded Italian* Five Cheese Blend, divided
• 4 small boneless skinless chicken breasts (1 lb.), pounded to 1/4-inch thickness
• 1 cup CLASSICO FAMILY FAVORITES Traditional Pasta Sauce

1. Heat oven to 400F.
2. Mix first 4 ingredients until blended.
3. Add 1/2 cup shredded cheese; mix well.
4. Shape into 4 logs.
5. Place 1 log on one short end of each chicken breast; press lightly into chicken.
6. Roll up tightly, tucking in both ends of each breast around filling to completely enclose filling.
7. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with pasta sauce.
8. Cover.
9. Bake 30 min.
10. or until chicken is done (165F).
11. Top chicken with remaining shredded cheese; bake 3 to 5 min.
12. or until melted.

philadelphia cream cheese, green peppers, oregano, garlic powder, italian, chicken breasts, pasta sauce

Taken from www.kraftrecipes.com/recipes/italian-five-cheese-stuffed-chicken-breasts-91457.aspx (may not work)