Another hit from kraftfoods.com. Everyone cleaned their plates on this one! I didn't advertise the fact that it was spinach to the kids, and they ate it better than I had hoped (sometimes ya never know!).
What you need:
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened (I used Neufchatel)
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained (I used a partial 14 oz. can as my WalMart didn't have frozen in stock when I was getting supplies.)
1-1/4 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 (Do this in a ziploc bag...I had chicken goo flying as I pounded.)
1 egg
10 RITZ Crackers, crushed (about 1/2 cup)
1-1/2 cups spaghetti sauce, heated
make it:
HEAT oven to 375ºF. 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 (165ºF). Remove and discard toothpicks, if using. Serve topped with spaghetti sauce and remaining mozzarella.
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