Categories: Dinner
Ingredients
- 4oz. PHILADELPHIA Cream Cheese, softened
- 1pkg. (10 oz.) frozen chopped spinach, thawed, well drained
- 1-1/4cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
- 6Tbsp. KRAFT Grated Parmesan Cheese, divided
- 6small 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)
- 1-1/2cups spaghetti sauce, heated
Directions
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HEAT oven to 375ºF.
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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.
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BEAT egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken in egg, then roll in crumb mixture to evenly coat. Place, seam-sides down, in 13×9-inch baking dish sprayed with cooking spray.
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BAKE 30 min. or until chicken is done (165ºF). Remove and discard toothpicks, if using. Serve chicken topped with spaghetti sauce and remaining mozzarella.