Chicken-Parmesan Bundles Made Over
- 1/2 cup Philadelphia 95% Fat Free Cream Cheese Product
- 1 pkg. (300 g) frozen chopped spinach, thawed, well drained
- 3/4 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese, divided
- 6 Tbsp. Kraft 100% Parmesan Light Grated Cheese, divided
- 6 small boneless skinless chicken breasts (1-1/2 lb./675 g), pounded to 1/4-inch thickness
- 1 egg white
- 1 Tbsp. water
- 1/3 cup dry whole wheat bread crumbs
- 1 cup lower-sodium pasta sauce (look for a brand with <400 mg sodium per serving), warmed
- Heat oven to 375 degrees F.
- Mix cream cheese product, spinach, 1/2 cup mozzarella and 3 Tbsp.
- Parmesan until blended.
- Place chicken, top-sides down, on cutting board; spread with cream cheese mixture.
- Starting at one short end, tightly roll up each breast.
- Secure with wooden toothpicks.
- Whisk egg white and water in pie plate until blended.
- Mix remaining Parmesan and bread crumbs in separate pie plate.
- Dip chicken, 1 roll-up at a time, in egg white, then roll in crumb mixture.
- Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
- Bake 30 min.
- or until done (170 degrees F); discard toothpicks.
- Serve chicken with pasta sauce; top with remaining mozzarella.
philadelphia, mozzarella cheese, cheese, chicken breasts, egg, water, whole wheat bread crumbs, lower
Taken from www.kraftrecipes.com/recipes/chicken-parmesan-bundles-made-over-137577.aspx (may not work)