From the Kraft Website
6 servings
What You Need
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1 pkg. (300 g) frozen chopped spinach, thawed, well drained
1-1/4 cups Kraft Mozzarella Shredded Cheese, divided
6 Tbsp. Kraft 100% Parmesan Grated Cheese, divided
6 small boneless skinless chicken breasts (1-1/2 lb./675 g), pounded to 1/4-inch thickness
1 egg
10 Ritz Crackers, crushed (about 1/3 cup)
1-1/2 cups pasta sauce
Make It
HEAT oven to 375ºF.
MIX cream cheese, spinach, 1 cup mozzarella and 3 Tbsp. Parmesan until well blended; spread onto chicken breasts. Starting at 1 short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired.
BEAT egg in pie plate. Mix remaining Parmesan and cracker crumbs in separate pie plate. Dip chicken, 1 at a time, 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 (170ºF), heating pasta sauce near the end of the chicken baking time. Discard toothpicks. Serve chicken topped with pasta sauce and remaining mozzarella.
MIX cream cheese, spinach, 1 cup mozzarella and 3 Tbsp. Parmesan until well blended; spread onto chicken breasts. Starting at 1 short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired.
BEAT egg in pie plate. Mix remaining Parmesan and cracker crumbs in separate pie plate. Dip chicken, 1 at a time, 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 (170ºF), heating pasta sauce near the end of the chicken baking time. Discard toothpicks. Serve chicken topped with pasta sauce and remaining mozzarella.
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