Chicken Parmesan Bundles
 

Soul Food

Pamela


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 Shredded Low-Moisture Part-Skim Mozzarella Cheese,divided
6 Tbsp.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

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 TipsHealthy LivingSave 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 AheadAssemble 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.