Spinach is rolled up in chicken breasts to make this family-friendly Florentine-style dish. What a delicious way to get kids to eat spinach!
What You Need
Original recipe yields 4 servings
1 egg white
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1/4 cup POLLY-O Natural Part Skim Ricotta Cheese
1 tsp. dried Italian seasoning
3/4 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
4 small boneless skinless chicken breasts (1 lb.)
1-1/4 cups CLASSICO Florentine Spinach & Cheese Pasta Sauce
1 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
Heat oven to 375°F.
Combine egg white, spinach, ricotta, seasoning and 1/4 cup mozzarella.
Pound chicken to 1/4-inch thickness; place, smooth sides down, on work surface. Spoon spinach mixture onto chicken, spreading to within 1/2 inch of edges. Roll up, starting at one short end of each. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray. Spoon pasta sauce over chicken; cover.
Bake 25 min. Sprinkle with remaining mozzarella and Parmesan; bake, uncovered, 25 min. or until chicken is done (165°F).
Sprinkle with chopped fresh basil just before serving.
Serve with hot cooked pasta.
How to Pound Chicken
To pound chicken breasts, place chicken pieces in resealable freezer-weight plastic bag, then pound chicken with the side of heavy can, rolling pin or meat mallet until chicken is the desired thickness. The bag will contain the liquids from the chicken, minimizing the mess.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 4g
* 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.