BBQ Chicken Thighs with Prunes and Bacon

• 8 boneless skinless chicken thighs (1-1/2 lb.)
• 3/4 cup BULL'S-EYE Original Barbecue Sauce, divided
• 1/2 tsp. ground cumin
• 1/4 tsp. pepper
• 14 fresh prunes (5 oz.), sliced
• 6 Tbsp. sliced green olives
• 1/4 cup KRAFT Grated Parmesan Cheese
• 8 slices OSCAR MAYER Center Cut Bacon

1. Heat oven to 375 degrees F.
2. Pound chicken to 1/4-inch thickness; place smooth-sides down, on work surface.
3. Brush with half the barbecue sauce; sprinkle with cumin and pepper.
4. Top with prunes, olives and cheese.
5. Roll up, starting at one short end of each.
6. Wrap with bacon; place, seam sides down, in baking dish sprayed with cooking spray.
7. Brush with remaining barbecue sauce.
8. Bake 30 min.
9. or until chicken is done (165 degrees F).

chicken, barbecue sauce, ground cumin, pepper, prunes, green olives, parmesan cheese, center

Taken from www.kraftrecipes.com/recipes/bbq-chicken-thighs-prunes-bacon-159252.aspx (may not work)