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Ingredients
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese , softened
- 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
- 1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
- 6 Tbsp. KRAFT Grated Parmesan Cheese, divided
- 6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
- 1 egg
- 10 RITZ Crackers, crushed (about 1/2 cup)
- 1-1/2 cups spaghetti sauce, heated
Details
Servings 6
Preparation
Step 1
HEAT oven to 375ºF. Mix cream cheese, spinach, 1 cup mozzarella and 3 Tbsp. Parmesan until well blended; spread onto chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.
BEAT egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
BAKE 30 min. or until chicken is done (165ºF). Remove and discard toothpicks, if using. Serve topped with spaghetti sauce and remaining mozzarella.
Kraft Kitchens Tips
Healthy Living
Save 40 calories and 4 g fat per serving by preparing with PHILADELPHIA 1/3 Less Fat Cream Cheese, KRAFT 2% Milk Shredded Mozzarella Cheese and RITZ Reduced Fat Crackers.
Make Ahead
Assemble chicken bundles and place in baking dish as directed. Refrigerate up to 4 hours. When ready to serve, uncover and bake at 375ºF for 35 min. or until chicken is done.
Special Extra
Stir chopped fresh basil and/or sliced black olives into spaghetti sauce before heating.
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