Creamy Stuffed Chicken Roll-Ups from the Kraft site!
Chicken is filled with luscious cream cheese and green onion, then topped with tangy BBQ sauce and crisp bacon for a creamy, crunchy, flat-out delicious dinnertime.
small boneless skinless chicken breast halves (1 lb.)
oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
green onions, thinly sliced
Tbsp. chopped fresh parsley
cup KRAFT Original Barbecue Sauce
slices OSCAR MAYER Bacon, cooked, chopped
HEAT oven to 375ºF.
POUND chicken to 1/4-inch thickness; place, top-sides down, on work surface. Mix cream cheese, onions, parsley and garlic; spread down centers of chicken breasts. Roll up, starting at one short end of each. Place, seam-sides down, in single layer in shallow pan.
MIX barbecue sauce, preserves and hot pepper sauce; brush 1/4 cup evenly onto chicken.
BAKE 35 min. or until chicken is done (165ºF), brushing with remaining barbecue sauce mixture the last 5 min. Top with bacon.
HOW TO POUND CHICKEN BREASTS
Place chicken between sheets of plastic wrap on cutting board. Use meat mallet to pound chicken to desired thickness.
Serve with a mixed green salad and slice of whole wheat bread to round out the meal.
HOW TO CHECK MEAT AND POULTRY DONENESS
The easiest way to ensure that cooked meat or poultry is done is to check the internal temperature. Using an accurate food thermometer will take away the guesswork. Simply insert the thermometer into the thickest part of the meat or poultry, avoiding any bones if present. For whole poultry, insert the thermometer into the thickest part of one of the thighs, again taking care to avoid any bones.
on Dec. 8, 2012 at 1:42 PM