Two-Cheese Stuffed Chicken Breasts

Ingredients

• 3 cups Philadelphia Light Brick Cream Cheese Spread
• softened
• 3 cups green peppers
• finely chopped
• 2 Tbsp. dried oregano leaves
• 2 Tbsp. garlic
• minced
• 1 Tbsp. salt
• 3 qt. Delissio Italian Mozzarella Block
• shredded
• divided
• 45 each boneless skinless chicken breasts (1/4 lb./115 g each)
• 3 qt. pasta sauce

Instructions

1. Mix cream cheese spread, peppers, oregano, garlic, salt and half the mozzarella; set aside.
2. Pound chicken breasts to 1/4-inch thickness.
3. Spread 1-1/4 oz.
4. (35 g) of the cream cheese mixture onto each breast.
5. Roll up tightly, starting at one short end, tucking in ends as you roll.
6. Place, seam-sides-down, in greased full-hotel pan (or in greased half-hotel pan for trial recipe).
7. Top with pasta sauce and remaining mozzarella; cover.
8. Bake in 400 degrees F-standard oven 30 min.
9. or until chicken is done (170 degrees F).
10. For each serving: Spoon 2 oz.
11. (60 mL) sauce onto plate.
12. Top with 1 breast; cut in half.