Mix first 4 ingredients until blended. Add 1/2 cup shredded cheese; mix well. Shape into 4 logs. Place 1 log on one short end of each chicken breast; press lightly into chicken. Roll up tightly, tucking in both ends of each breast around filling to completely enclose filling.
Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with pasta sauce. Cover.
Bake 30 min. or until chicken is done (165°F). Top chicken with remaining shredded cheese; bake 3 to 5 min. or until melted.
Save 30 calories and 3g of fat, including 2g of saturated fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese and KRAFT Reduced Fat Italian* Shredded Three Cheese Blend.
How to Pound Chicken Breasts
Place 2 chicken breasts in large freezer-weight resealable plastic bag. Pound chicken with side of heavy can, rolling pin or meat mallet until 1/4-inch thick. Remove chicken from bag; set aside. Repeat with remaining chicken breasts.
Omit green peppers. Prepare as directed, covering each flattened chicken breast with a layer of baby spinach leaves before topping with the cheese log.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 7g
Trans Fat 0.5g
Total Carbohydrates 7g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.