Think a classic chicken Parmesan recipe can’t be improved? Think again. The same savory crunch now yields to a cheesy, melty inside so good, you may forget the original existed.
Prep Time: 35
Cook Time: 30
4 oz PHILADELPHIA Cream Cheese, softened
10 oz frozen chopped spinach, thawed, well drained
1 ¼ cup KRAFT Shredded Low-Moisture Skim Mozzarella Cheese, divided
6 Tbsp KRAFT Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
10 RITZ Crackers, crushed
1 ½ cup spaghetti sauce, heated
HEAT oven to 375ºF.
MIX cream cheese, spinach, 1 cup mozzarella and 3 Tbsp. Parmesan until well blended; spread onto chicken breasts. 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 13×9-inch baking dish sprayed with cooking spray.
BAKE 30 min. or until chicken is done (165ºF). Remove and discard toothpicks, if using. Serve chicken topped with spaghetti sauce and remaining mozzarella.
article courtesy of KitchenDaily.com
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