2 ROZetka

Опять я с переводом
236.59 ml shredded light mozzarella cheese, divided

56.70 g light cream cheese, softened

59.15 ml finely chopped red peppers
59.15 ml chopped oregano leaves

1.23 ml garlic salt
4.00 small boneless skinless chicken breast halves, pounded to 1/4-inch thickness (1 lb.)

236.59 ml spaghetti sauce or tomato sauce

1. PREHEAT oven to 400°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.
2. PLACE, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Spoon spaghetti or tomato sauce evenly over chicken; cover with foil.
3. BAKE 35 minute or until chicken is cooked through (170°F). Remove foil; sprinkle chicken with remaining 1/2 cup shredded cheese. Bake an additional 3 to 5 minute or until cheese is melted.