Recipe courtesy of Kraft Heinz.
Ingredients
- 6 small (1 1/2 lbs) boneless skinless chicken breasts
- 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 KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
- 6 tbsp KRAFT Grated Parmesan Cheese, divided
- 1 egg
- 10 RITZ Crackers, crushed
- 1 1/2 cups CLASSICO Tomato and Basil Pasta Sauce
Steps
- Heat oven to 375ºF. Pound chicken to 1/4-inch-thickness on work surface; turn smooth sides down. Mix cream cheese, spinach, 1 cup mozzarella and 3 Tbsp. Parmesan until blended; spread onto chicken. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired.
- Whisk egg in shallow dish until blended. Combine cracker crumbs and remaining Parmesan in separate shallow dish. Spray 13x9-inch baking dish with cooking spray. Dip chicken, 1 bundle at a time, into egg, then into crumb mixture, turning to evenly coat all sides with crumb mixture. Place, seam sides down, in prepared baking dish.
- Bake 30 min. or until chicken is done (165ºF). About 5 min. before chicken is done, cook pasta sauce on medium-low heat until heated through, stirring occasionally.
- Remove and discard toothpicks from chicken. Spoon pasta sauce over chicken; top with remaining mozzarella.
Tips
Extra Special: Stir chopped fresh basil and/or sliced black olives into pasta sauce before heating.
Comments
Recipe courtesy of Kraft Heinz.
Nutrition information
- Calories 380kcal 19%
- Fat 22.5g 35%
- Saturated fat 11.0g 55%
- Carbs 12.0g 4%
- Sodium 690mg 29%
- 5.3g sugar
- 3.0g fiber
- 44.8g protein
- 167mg cholesterol
Nutrition information
- Calories 380kcal 19%
- Fat 22.5g 35%
- Saturated fat 11.0g 55%
- Carbs 12.0g 4%
- Sodium 690mg 29%
- 5.3g sugar
- 3.0g fiber
- 44.8g protein
- 167mg cholesterol
