1 pkg. (10 oz) frozen chopped spinach, thawed, well drained
1 1/4 cups shredded mozzerella
6 tbsp. parmesan cheese
6 small bonelss skinless chicken breast halves, pounded to 1/4 in thickness
1 egg
10 Ritz crackers, crushed, about 1/2 cup
1 1/2 cups spaghetti sauce, heated
Instructions
Heat oven to 375. Mix cream cheese, spinach, 1 cup mozzerella 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. Set aside.
Beat egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam sides down, in 13x9 inch baking dish sprayed with cooking spray.
Bake 30 minutes or until chicken is done. Remove and discard toothpicks. Serve topped with spaghetti sauce and remaining mozzerella.
Serving
Suggestions
Green Salad and Garlic Bread
Originally Submitted
7/25/2010
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