Make-Ahead Creamy Jalapeno-Stuffed Chicken

• 8 small boneless skinless chicken breasts (2 lb.), pounded to 1/4-inch thickness
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese, divided
• 2 fresh jalapeno peppers, seeded, finely chopped
• 1 egg
• 3 cups tortilla chips, finely crushed (about 1 cup)
• 1 cup green salsa

1. Place chicken on work surface.
2. Mix cream cheese, 1-1/2 cups shredded cheese and peppers until blended; spread onto chicken.
3. Roll up tightly, starting at one short end of each breast.
4. Refrigerate up to 8 hours.
5. Heat oven to 375 degrees F. Beat egg in shallow dish.
6. Place crushed chips in separate shallow dish.
7. Dip chicken in egg, then roll in crushed chips.
8. Place, seam sides down, in single layer in shallow pan sprayed with cooking spray.
9. Bake 35 min.
10. or until chicken is done (165 degrees F).
11. Meanwhile, warm salsa.
12. Top chicken with remaining shredded cheese.
13. Serve with salsa.

chicken breasts, philadelphia cream cheese, four cheese, jalapeno peppers, egg, tortilla chips, green salsa

Taken from www.kraftrecipes.com/recipes/make-ahead-creamy-jalapeno-stuffed-chicken-128185.aspx (may not work)