1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce
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Let's Make It
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.
Stir chopped fresh basil and/or sliced black olives into pasta sauce before heating.
Prepare using PHILADELPHIA Neufchatel Cheese, KRAFT 2% Milk Shredded Mozzarella Cheese and RITZ Reduced Fat Crackers.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.