Make 2-inch-long cut in one long side of each chicken breast to form pocket; fill with cheese, chorizo and nuts. Press cut edges of pockets together to seal.
Whisk egg in pie plate. Combine parsley and Parmesan in separate pie plate. Dip chicken, 1 breast at a time, in egg, then in parsley mixture, turning to evenly coat both sides of each breast. Place in 8-inch square baking dish sprayed with cooking spray.
Bake 20 to 25 min. or until chicken is done (165ºF).
Prepare as directed, substituting 1 chopped slice OSCAR MAYER Ham (any variety), 1 Tbsp. finely chopped red peppers and 1/4 cup KRAFT Shredded Mozzarella Cheese for the chorizo, nuts and KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese.
Prepare as directed, substituting 1 slice cooked and crumbled OSCAR MAYER Bacon, 3 Tbsp. shredded cooked potatoes and 1/4 cup KRAFT Four Cheese Mexican Style Shredded Cheese for the chorizo, almonds and KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese.
Prepare as directed, substituting 2 Tbsp. chopped roasted poblano peppers, 2 Tbsp. cooked chopped mushrooms and 1/4 cup KRAFT Shredded Cheddar Cheese for the chorizo, almonds and KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 1g
Dietary Fibers 0g
* 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.