• 1 pouch Shake'N Bake Extra Crispy Original Coating Mix
• 1 tsp. dried oregano leaves
• 4 small boneless skinless chicken breasts (1 lb./450 g), 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

1. 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.
2. Heat oven to 400°F.Bake 15 min. Meanwhile, heat tomato sauce in saucepan on medium heat. Add cream cheese product; cook and stir 5 min. or until cream cheese is melted and sauce is well blended. (Do not let sauce come to boil.)
3. Spoon sauce over chicken; top with shredded cheese. Bake 10 min. or until chicken is done (170ºF) and cheese is melted.

Preparation 15 min
Ready: 40 min
Servings: 4, 1/4 recipe (171 g) each
Picture: SylvieB08
Kraft Kitchen Tips
* Serving suggestion
Serve with hot cooked spaghetti and steamed green beans.