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Chicken Cannoli

2-1/2 cups (10 oz.) Sargento® Artisan Blends® Shredded Parmesan & Romano Cheese, divided
2 lbs. prepared garlic mashed potatoes
Salt and freshly ground black pepper to taste
1/4 cup all-purpose flour
1/4 tsp. freshly ground black pepper
1 (6 oz.) can tomato paste
8 chicken or turkey cutlets (1/4-inch thick), about 1-1/2 lbs.*
2 cups marinara sauce

Stir 1-1/4 cups cheese into potatoes.
Combine flour, 1/4 cup cheese and pepper in a shallow dish. Spread tomato paste over one side of the cutlets. Dip each cutlet, tomato side down, in flour mixture to coat lightly. Place cutlet, coated side down, in a 13 x 9-inch baking dish. Spoon about 2 tablespoons mashed potatoes evenly over cutlet. Roll up cutlet; place seam side down in dish. Repeat with remaining 7 cutlets. Sprinkle with 1/4 cup cheese. Spoon marinara sauce over cutlets; cover with foil.
Bake in a preheated 375°F oven 20 minutes. Uncover; top with remaining 3/4 cup cheese. Bake, uncovered, 15 minutes or until cutlets are cooked through and cheese is melted.

*If cutlets are not available, pound (4 oz.) boneless, skinless chicken breast halves to 1/4-inch thickness.
Variation: Use 5 cups prepared polenta instead of garlic mashed potatoes.