- 6
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
Preparation
Step 1
PREHEAT oven to 375ºF. Mix cream cheese, spinach, 1 cup of the mozzarella cheese and 3 Tbsp. of the Parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.
BEAT egg in shallow bowl or pie plate. Mix remaining 3 Tbsp. Parmesan cheese and the cracker crumbs in separate shallow bowl or pie plate. 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 cooked through (165ºF). Remove and discard toothpicks, if using. Serve topped with the spaghetti sauce and remaining 1/4 cup mozzarella cheese.
*Kraft Kitchens Tips*
Healthy Living:
Save 40 calories and 4g fat per serving by preparing with PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, KRAFT 2% Milk Shredded Redcuced Fat Mozzarella Cheese and RITZ Reduced Fat Crackers.
Make Ahead:
Assemble chicken bundles and place in baking dish as directed; cover and refrigerate up to 4 hours. When ready to serve, uncover and bake at 375ºF for 35 min. or until chicken is cooked through.
Jazz It Up:
Stir chopped fresh basil and/or sliced black olives into spaghetti sauce before heating.
Nutrition Information Per Serving: 410 calories, 21g total fat, 10g saturated fat, 130mg cholesterol, 820mg sodium, 17g carbohydrate, 4g dietary fiber, 7g sugars, 38g protein, 140%DV vitamin A, 30%DV vitamin C, 40%DV calcium, 15%DV iron.