Ingredients:
1 cup shredded light mozzarella cheese, divided
2 ounces light cream cheese, softened
1/4 cup finely chopped red peppers
1/4 cup chopped oregano leaves
1/4 teaspoon garlic salt
4 small boneless skinless chicken breast halves, pounded to 1/4-inch thickness ( 1 lb.)
1 cup spaghetti sauce or 1 cup tomato sauce
Directions:
PREHEAT oven to 400 F.
Mix 1/2 cup of the shredded cheese, the cream cheese, peppers, oregano and garlic salt until well blended.
Shape into 4 logs.
Place 1 log on one of the short ends of each chicken breast; press into chicken lightly.
Roll up each chicken breast tightly, tucking in ends of chicken around filling to completely enclose filling.
PLACE, seam-sides down, in 13×9-inch baking dish sprayed with cooking spray. Spoon spaghetti or tomato sauce evenly over chicken; cover with foil.
BAKE 35 minute or until chicken is cooked through (170 F).
Remove foil; sprinkle chicken with remaining 1/2 cup shredded cheese.
Bake an additional 3 to 5 minute or until cheese is melted.
Servings: 4
Time preparation: 10 min.
Time total: 50 min.