Fill these Spinach-Stuffed Chicken bundles with cream cheese and shredded mozzarella. This spinach-stuffed chicken is likely to please everyone.
What You Need
Original recipe yields 6 servings
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
6 Tbsp. KRAFT Grated Parmesan Cheese, divided
6 small boneless skinless chicken breasts (1-1/2 lb.), pounded to 1/4-inch thickness
10 RITZ Cracker s, crushed (about 1/2 cup)
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Let's Make It
Heat oven to 375ºF.
Mix cream cheese, spinach, 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.
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.
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
Assemble chicken bundles and place in baking dish as directed. Refrigerate up to 4 hours. When ready to serve, uncover and bake at 375ºF for 35 min. or until chicken is done.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 7g
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.