Double-Cheese Chicken Bake recipe

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Ingredients

1 (2.75 ounce) packet SHAKE 'N BAKE Extra Crispy Original Coating Mix
1 teaspoon dried oregano leaves
4 (4 ounce) boneless skinless chicken breasts, pounded to 1/4-inch thickness
1 cup canned tomato sauce
⅓ cup PHILADELPHIA Herb & Garlic Light Cream Cheese Product
1 ⅓ cups KRAFT 4 Cheese Italiano Light Shredded Cheese

Nutrition Info

324.3 calories
carbohydrate: 19.3 g
cholesterol: 91.4 mg
fat: 12.5 g
fiber: 1 g
protein: 33.7 g
saturatedFat: 6.9 g
servingSize: -
sodium: 1002 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oven to 400 degrees F (200 degrees C).

  2. Mix coating mix and oregano in pie plate. Add 1 chicken breast, turn to evenly coat. Place in 13x9-inch pan sprayed with cooking spray. Repeat with remaining chicken breasts. Discard any remaining coating mixture.

  3. Bake 15 minutes. Meanwhile, heat tomato sauce in saucepan on medium heat. Add cream cheese product, cook and stir 5 minutes or until cream cheese is melted and sauce is well blended. (Do not let sauce come to boil.)

  4. Spoon sauce over chicken, top with shredded cheese. Bake 10 minutes or until chicken is done (170 degrees F) and cheese is melted.

Recipe Yield

4 servings, 1/4 recipe (171 g) each

Recipe Note

Easy, baked chicken has a crisp crust, topped with a cream cheese-tomato sauce and Italiano Light Shredded Cheese. You'll have a delicious dinner in just 40 minutes.

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