Chicken Pizza Pockets

4 (4 oz.) uncooked Skinless, boneless chicken breasts
12 Sheets Athen's 9" x 14" Fillo Dough, thawed
24 Slices Hormel Turkey Pepperoni
1/2 Cup Canned Pizza Sauce
1/2 Cup Kraft Shredded Fat Free Mozzarella Cheese
1/2 Cup Kraft Shredded Fat Free Cheddar Cheese
4 teaspoons Kraft Reduced Fat Parmesan Style Grated Topping
Dried Italian Seasoning

Preheat oven to 375 degrees. Spray a cookie sheet with non-stick cooking spray; set aside. Cook chicken in a skillet over medium heat until no longer pink. Combine the mozzarella and cheddar cheese together in a bowl; set aside.
For each packet: Lay one sheet of fillo dough on a flat surface and spray lightly with non-stick cooking spray. Lay a second sheet on top of the first and spray again. Lay a third sheet on top of the second sheet and spray again. Place a chicken breast at the shorter end of the sheet and top with 2 tablespoons of pizza sauce, 6 slices of pepperoni, and 1/4 cup shredded cheese. Fold the long sides of the sheet inward and roll the chicken up starting on the end with the chicken breast. Place the packet seam side down on the cookie sheet. Lightly spray the top of the packet with non-stick cooking spray and sprinkle with 1 teaspoon of parmesan topping and desired amount of Italian seasoning. Bake for 10-15 minutes or until golden brown.

Note: always keep any fillo sheets not being used covered with plastic wrap to prevent drying out. Unused fillo sheets can be re-frozen for later use.

Serves: 4
Per Serving: 346 Calories; 7g Fat (18.2% calories from fat); 40g Protein; 28g Carbohydrate; 1g Dietary Fiber; 88mg Cholesterol; 924mg Sodium. Exchanges: 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fat. WWP: 7 (www.AimeesAdventures.com)