Saturday, July 30, 2011

Chicken Parmesan Bundles

We tried a new recipe this past week that was a definite keeper. So I thought I would share it with all of you! I found it on Kraft Foods.

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
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 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.
BEAT egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken in egg, then roll in crumb mixture to evenly coat. 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 chicken topped with spaghetti sauce and remaining mozzarella.

Tweaks We Made: I didn't add spinach because my little family would have turned their nose up to the meal. I had planned on adding spaghetti sauce but realized that I was out (story of my life). While it still tasted amazing, I think the spaghetti sauce would have taken it over the top and gave that extra kick.

Sides: We had some zucchini so I just breaded it the same way I did the chicken. Dip in egg, cover in bread crumbs, and put in skillet with just enough oil to cover pan.

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