Chicken Florentine Roll-Ups

• 1 egg white, lightly beaten
• 5 oz. (1/2 of 10-oz. pkg.) frozen chopped spinach, thawed, well drained
• 1/3 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese, drained
• 1/2 tsp. paprika
• 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
• 2 Tbsp. KRAFT Shredded Parmesan Cheese, divided
• 4 small boneless skinless chicken breasts (1 lb.)
• 1-1/4 cups CLASSICO Florentine Spinach & Cheese Pasta Sauce

1. Heat oven to 375F.
2. Combine egg white, spinach, cottage cheese, paprika, 1/2 cup mozzarella and 1 Tbsp.
3. Parmesan.
4. Pound chicken to 1/4-inch thickness; place, smooth sides down, on work surface.
5. Spoon spinach mixture onto chicken, spreading to within 1/2 inch of edges.
6. Roll up, starting at one short end of each.
7. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray.
8. Spoon pasta sauce over chicken; cover.
9. Bake 25 min.
10. Sprinkle with remaining mozzarella and Parmesan; bake, uncovered, 25 min.
11. or until chicken is done (165F).

egg, s, paprika, milk, parmesan cheese, chicken breasts, pasta sauce

Taken from www.kraftrecipes.com/recipes/chicken-florentine-roll-ups-186865.aspx (may not work)