Chicken Rollups with Easy Lettuce Salad
by Crystal Kellogg
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chicken rollups, garlic bread, and salad
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Recipes:
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Garden Salad
by Jennifer Gustafson
serves: 8
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A crisp, fresh, green salad. Probably the simplest salad! Goes well with soups and pasta dinners. |
| Ingredients: |
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1 |
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head of romaine lettuce |
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2 |
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roma or beefsteak tomatoes |
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1 |
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cucumber |
| Directions: |
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1) Wash, drain, tear lettuce into bite-sized pieces and place in a salad serving bowl, removing "stem" pieces. (Don't cut lettuce, or it will brown.)
2) Quarter and slice tomatoes; add to bowl.
3) Peel and slice cucumber; add to bowl.
4) Toss and enjoy with any type of salad dressing, or with balsamic vinegar or lemon juice.
Variations: Darker lettuces often contain more vitamins than romaine or iceberg.
Try adding fresh spinach leaves for a richer flavor.
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Italian Five Cheese Chicken Rollup
by Camille Hodrick
serves: 4
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Rating Details:
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 Italian Five Cheese Chicken rollups |
| Ingredients: |
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1 cup |
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KRAFT Finely Shredded Italian Style Five Cheese Blend, divided |
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2 oz |
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PHILADELPHIA Cream Cheese, softened |
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1/4 cup |
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finely chopped green peppers |
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1/2 tsp |
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dried oregano leaves |
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1/4 tsp |
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garlic salt |
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4 |
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small boneless skinless chicken breast halves, pounded to 1/4-inch thickness |
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1 cup |
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spaghetti sauce |
| Directions: |
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1 cup KRAFT Finely Shredded Italian Style Five Cheese Blend, divided
2 ounces PHILADELPHIA Cream Cheese, softened
1/4 cup finely chopped green peppers
1/2 teaspoon dried oregano leaves
1/4 teaspoon garlic salt
4 small boneless skinless chicken breast halves, pounded to 1/4-inch thickness
1 cup spaghetti sauce
Preheat oven to 400 degrees 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 13x9-inch baking dish sprayed with cooking spray. Spoon spaghetti sauce evenly over chicken; cover with foil.
Bake 30 min. or until chicken is cooked through (170 degrees F). Remove foil; sprinkle chicken with remaining 1/2 cup shredded cheese. Bake an additional 3 to 5 min. or until cheese is melted.
Yield: 4 servings
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