Creamy Stuffed Chicken Roll-Ups

• 4 small boneless skinless chicken breasts (1 lb.)
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 3 green onions, thinly sliced
• 1 Tbsp. chopped fresh parsley
• 1 clove garlic, minced
• 1/3 cup KRAFT Original Barbecue Sauce
• 3 Tbsp. apricot preserves
• 1/4 tsp. hot pepper sauce
• 4 slices OSCAR MAYER Bacon, cooked, chopped

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 centers 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 (165 degrees F), brushing with remaining barbecue sauce mixture the last 5 min.
9. Top with bacon.

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

Taken from www.kraftrecipes.com/recipes/creamy-stuffed-chicken-roll-ups-115923.aspx (may not work)