Chicken Parmesean Bundles

I got this recipe from the Kraft website and it was quite delicious.
I promise, it's much better than my crappy pic makes it out to be.

What you need:

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

1-1/4 cups KRAFT Shredded Low-Moisture Part-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

1 egg

10 RITZ Crackers, crushed (about 1/2 cup)

1-1/2 cups spaghetti sauce, heated

Directions:

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. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.

BAKE 30 min. or until chicken is done (165ºF). Remove and discard toothpicks, if using. Serve topped with spaghetti sauce and remaining mozzarella.

A few things:

1. When I first made this recipe I cut it in half because this is supposed to make six. I ended up only using one large chicken breast because it was so huge after pounding it out I was able to make three bundles with it, so you may not need all six chicken breasts like the recipe calls for.

2. I used frozen spinach, but if you have fresh talk to mom. She used fresh but had to cook it a certain way first.

3. If you're scared of green things, don't be. You can barely taste the spinach, but if you must it will still be good without it.

Enjoy!

P.S. There is a tutorial video here.