Cheesy Poblano-Stuffed Chicken Breasts

• 4 small boneless skinless chicken breasts (1 lb.)
• 1/4 cup KRAFT Shredded Cheddar Cheese
• 2 Tbsp. cooked chopped fresh mushrooms
• 2 Tbsp. chopped roasted poblano chiles
• 1 egg
• 1/4 cup chopped fresh parsley
• 2 Tbsp. KRAFT Grated Parmesan Cheese

1. Heat oven to 350F.
2. Make 2-inch-long cut in one long side of each chicken breast to form pocket; fill with cheddar, mushrooms and chiles.
3. Press cut edges of pockets together to seal.
4. Whisk egg in pie plate.
5. Combine parsley and Parmesan in separate pie plate.
6. Dip chicken, 1 breast at a time, in egg, then in parsley mixture, turning to evenly coat both sides of each breast.
7. Place in 8-inch square baking dish sprayed with cooking spray.
8. Bake 20 to 25 min.
9. or until chicken is done (165 degrees F).

chicken breasts, cheddar cheese, mushrooms, chiles, egg, parsley, parmesan cheese

Taken from www.kraftrecipes.com/recipes/cheesy-poblano-stuffed-chicken-breasts-153049.aspx (may not work)