June 15, 2011
Creamy Stuffed Chicken
What You Need
4 small boneless skinless chicken breasts (1 lb./450 g)
125 g (1/2 of 250-pkg.) Philadelphia Brick Cream Cheese, softened
3 green onions, thinly sliced
1 Tbsp. chopped fresh parsley
1/4 cup Kraft Original BarBQ Sauce
3 Tbsp. apricot preserves
1/4 tsp. hot pepper sauce
1/3 cup Oscar Mayer Real Bacon Recipe Pieces
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 centres 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 (170ºF), brushing with remaining barbecue sauce mixture for the last 5 min. Top with bacon.