Double-Cheese Chicken Bake

Name: Double-Cheese Chicken Bake
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; 1/3 cup PHILADELPHIA Herb & Garlic Light Cream Cheese Product; 1 1/3 cups KRAFT 4 Cheese Italiano Light Shredded Cheese

6 ingredients

4 steps

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
1/3 cup PHILADELPHIA Herb & Garlic Light Cream Cheese Product
1 1/3 cups KRAFT 4 Cheese Italiano Light Shredded Cheese

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.