Chicken Four Cheese Bundles

By margiekyle

Ingredients

• 1 pkt. SHAKE ‘N BAKE Seasoned Panko Seasoned Coating Mix
• 1/2 tsp. garlic powder
• 1/4 tsp. onion powder
• 1 cup KRAFT Mexican Style Finely Shredded Four Cheese
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
• 6 small boneless skinless chicken breasts (1-1/2 lb.), pounded to 1/4-inch thickness
• 1 egg, beaten
• 1-1/2 cups CLASSICO FAMILY FAVORITES Traditional Pasta Sauce

Preparation

Step 1

Heat oven to 375ºF.

Combine coating mix and seasonings in medium bowl; stir in shredded cheese. Reserve 1 cup cheese mixture; mix remaining with cream cheese and spinach until blended.

Place chicken, top sides down, on work surface; spread with cream cheese mixture. Roll up tightly, starting at one short end of each breast. Dip in egg, then roll in reserved cheese mixture until evenly coated. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray.

Bake 30 min. or until chicken is done (165ºF). About 10 min. before chicken is done, heat pasta sauce.

Serve chicken topped with sauce.