Ingredients Jump to Instructions ↓

  1. 4 oz. (1/2 of 8-oz. pkg.) Philadelphia® Cream Cheese , softened

  2. 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

  3. 1-1/4 cups Kraft® Shredded Low-Moisture Part-Skim Mozzarella Cheese , divided

  4. 6 Tbsp. Kraft® Grated Parmesan Cheese , divided

  5. 6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness

  6. 1 egg

  7. 10 Ritz® Crackers , crushed (about 1/2 cup)

  8. 1-1/2 cups spaghetti sauce, heated

Instructions Jump to Ingredients ↑

  1. Heat oven to 375°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. 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 (165°F). Remove and discard toothpicks, if using. Serve topped with spaghetti sauce and remaining mozzarella. Yield: 6 servings. Make Ahead: Assemble chicken bundles and place in baking dish as directed. Refrigerate up to 4 hours. When ready to serve, uncover and bake at 375°F for 35 min. or until chicken is done. Special Extra: Stir chopped fresh basil and/or sliced black olives into spaghetti sauce before heating.


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