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
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
I am on week two of my 2010 diet, and this fits into it pretty well. I just can't give up cheese, I'm sorry. I didn't use the spaghetti sauce and it was perfectly fine. In fact, it was delicious! I think the Ritz crackers give it a nice salty crust that are different from the normal bread crumbs. The things I like about Kraft's website are the recipes are pretty simple, there aren't too many ingredients, and they give the nutritional information on the dish. Here is the link: http://www.kraftrecipes.com/kf/recipes/chicken-parmesan-bundles-107338.aspx
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