CHICKEN PARMESAN BUNDLES

By gammy

SERVED WITH ANGEL HAIR OR ANOTHER TYPE PASTA

Ingredients

• 4 OUNCES CREAM CHEESE, SOFTENED
• 1 PACKAGE (10 OUNCES) FROZEN CHOPPED SPINACH, THAWED AND WELL DRAINED
• 1-1/4 CUPS SHREDDED MOZZARELLA CHEESE, DIVIDED
• 6 TABLESPOONS GRATED PARMESAN CHEESE, DIVIDED
• 6 SMALL BONELESS SKINLESS CHICKEN BREASTS, POUNDED TO 1/4" THICK.
• 1/2 CUP TO 1 CUP BREAD CRUMBS (CORN FLAKE CRUMBS)
• 1-1/2 CUPS SPAGHETTI SAUCE

Preparation

Step 1

MIX CREAM CHEESE, SPINACH, 1 CUPS MOZZARELLA AND 3 TABLESPOONS PARMESAN UNTIL BLENDED; SPREAD ONTO CHICKEN. STARTING AT ONE SHORT END OF EACH BREAST, ROLL UP CHICKEN TIGHTLY. SECURE WITH WOODEN TOOTHPICKS, IF DESIRED.
BEAT EGG IN SHALLOW DISH. MIX REMAINING PARMESAN AND BREAD CRUMBS IN SEPARATE SHALLOW DISH. DIP CHICKEN IN EGG, THEN ROLL IN CRUMB MIXTURE TO EVENLY COAT. PLACE SEAM SIDES DOWN, IN 13X9 IN BAKING DISH SPRAYED WITH COOKING SPRAY.
BAKE 30 MINUTES OR UNTIL CHICKEN IS DONE (165 DEGREES ON MEAT THERMOMETER)
REMOVE AND DISCARD TOOTHPICKS. SERVE CHICKEN TOPPED WITH SPAGHETTI SAUCE AND REMAINING MOZZARELLA.