Chicken Parm Bundles
4 ounces Cream Cheese, softened
1 package (10 ounce) frozen chopped spinach, thawed, well drained
1 1/4 cups Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
6 tablespoons Grated Parmesan Cheese, divided
6 small boneless chicken breast halves, pounded to 1/4" thick
1 egg
10 RITZ Crackers, crushed
1 1/2 cups spaghetti sauce, heated
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Preheat oven to 375 degrees F. 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.
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Beat egg in shallow dish. Mix remaining parmesan and RITZ 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.
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Bake 30 min or until chicken is done (165 degrees F). Remove and discard toothpicks, if using. Serve topped with spaghetti sauce and remaining mozzarella.