4 oz (1/2 of 8 oz pkg) Philadelphia Cream Cheese, softened
1 pkg (10 oz) frozen chopped spinach, thawed, well drained
1 1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
6 tbsp. Kraft 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
Heat oven 375
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 shallow dish. Mix remaining parmesan and cracker crumbs in separate shallow dish. Dip chicken 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 degrees). Remove and discard toothpicks, if using. Serve topped with spaghetti sauce and remaining mozzarella.
This recipe came from my brother's girlfriend Ashley. And it is Yummy!!
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