This was actually very simple to put together and worked well paired with a simple side of pasta (any kind of pasta works). Just be careful when pounding out the chicken that you don’t overdo it and the chicken starts coming apart. I took 4 large chicken breasts and cut them in half and then pounded them flat.
4 oz (1/2 of a pkg) cream cheese, softened
2 green onions, finely chopped
6 TBSP fresh basil, chopped (or 3 TBSP dried)
1 pkg (8 oz) shredded Kraft Italian Five Cheese (or any you choose)
8 small boneless, skinless chicken breasts (about 2 lbs) pounded to 1/4″ thickness.
1 jar spaghetti sauce (any works)
Heat oven to 400 degrees.
Mix cream cheese, onions, 2 TBSP basil (1 if using dried) and 1/2 cup of shredded cheese until blended. Shape into 8 logs. Place one log on one end of each chicken breast; pressing lightly into the chicken. Roll up tightly, tucking in both ends of breast around the filling to completely enclose the filling.
Place seam side down in a 13/9 inch baking dish sprayed with cooking spray. Top with spaghetti sauce.
Bake 30 minutes or until done. Top with remaining cheese and bake 3 to 5 minutes or until cheese is melted. Top with remaining basil.
