Creamy Stuffed Chicken Roll-Ups

• 4 small boneless skinless chicken breasts (1 lb./450 g)
• 125 g (1/2 of 250-pkg.) Philadelphia Brick Cream Cheese, softened
• 3 green onions, thinly sliced
• 1 Tbsp. chopped fresh parsley
• 1 clove garlic, minced
• 1/4 cup Kraft Original BBQ Sauce
• 3 Tbsp. apricot preserves
• 1/4 tsp. hot pepper sauce
• 1/3 cup fully cooked bacon pieces

1. Heat oven to 375 degrees F.
2. Pound chicken to 1/4-inch thickness; place, top-sides down, on work surface.
3. Mix cream cheese, onions, parsley and garlic; spread down centres of chicken breasts.
4. Roll up, starting at one short end of each.
5. Place, seam-sides down, in single layer in shallow pan.
6. Mix barbecue sauce, preserves and hot pepper sauce; brush 1/4 cup evenly onto chicken.
7. Bake 35 min.
8. or until chicken is done (170 degrees F), brushing with remaining barbecue sauce mixture for the last 5 min.
9. Top with bacon.

chicken breasts, cream cheese, green onions, parsley, clove garlic, apricot preserves, hot pepper sauce, fully cooked bacon

Taken from www.kraftrecipes.com/recipes/creamy-stuffed-chicken-roll-ups-124886.aspx (may not work)