Chicken and cheese, so delicious together, somehow taste even better when wrapped into bundles and topped with spaghetti sauce!
What You Need
Original recipe yields 6 servings
1 pkt. SHAKE ‘N BAKE Seasoned Panko Seasoned Coating Mix
1/2 tsp. garlic powder
1/4 tsp. onion powder
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
6 small boneless skinless chicken breasts (1-1/2 lb.), pounded to 1/4-inch thickness
1 egg, beaten
1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce
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Let's Make It
Heat oven to 375ºF.
Combine coating mix and seasonings in medium bowl; stir in shredded cheese. Reserve 1 cup cheese mixture; mix remaining with cream cheese and spinach until blended.
Place chicken, top sides down, on work surface; spread with cream cheese mixture. Roll up tightly, starting at one short end of each breast. Dip in egg, then roll in reserved cheese mixture until evenly coated. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray.
Bake 30 min. or until chicken is done (165ºF). About 10 min. before chicken is done, heat pasta sauce.
Serve chicken topped with sauce.
Calories From Fat
% Daily Value*
Total Fat 17.00g
Saturated Fat 8.00g
Trans Fat 0.50g
Total Carbohydrates 15.00g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.