Chicken Florentine Bundles

• 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. 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

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

egg, pollyo natural part skim ricotta cheese, italian seasoning, mozzarella cheese, chicken breasts, pasta sauce, parmesan cheese

Taken from www.kraftrecipes.com/recipes/chicken-florentine-bundles-186823.aspx (may not work)