Italian Chicken Rollups

I saw this recipe on the Kraft website a few weeks ago. I did not have everything it called for, and wanted to add a few things to it. It is high in protein and fairly low in calories. Pair it with a green salad and this dish is GOLDEN. It tastes so good! I was sad when I ate the last bite.

The original recipe is here

Here is my version of it:

1 cup cheese
1 block Neufchatel cheese, softened (just like cream cheese, only a low fat version)
1/2 teaspoon dried oregano leaves
tiny bit of fresh pressed garlic
1 package frozen chopped spinach (thawed)
6 small boneless skinless chicken breast halves, pounded to 1/4-inch thickness
1/2 cup spaghetti sauce

Combine the cream cheese, oregano, garlic, spinach in a bowl and mix. You can add peppers to this or chopped carrots or any veggies you want.

Pound the chicken breasts to about 1/2 inch flat. I put mine in a gallon ziplock bag and pounded them with the end of a rolling pin. You can use a meat tenderizer if you have one or whichever method you prefer. It is easy to pound chicken out.

Place some of the cream cheese filling in one end of the flattened breast. Roll up and place in greased 9 x 13 pan. Seam side down.

Bake 30 min at 400. When they come out of the oven, cover with one large spoonful of sauce. More if you want.