Chicken Parmesan Bundles

These are a lot like the taco dip stuffed chicken I posted awhile ago. You can find that recipe here: http://culinarycreationsbyjill.blogspot.com/2009/10/taco-dip-stuffed-chicken.html . However I made these last night and decided to stuff them a little bit differently and it worked very very well and was much easier than trying to pound the chicken thin and roll it up.

4 oz. reduced fat Cream Cheese, softened

1/2 pkg. (10 oz.) frozen chopped spinach, thawed, well drained (press as much water out as you can)

1 cups shredded Mozzarella Cheese or reduced fat cojack

6 Tbsp. Shredded Parmesan Cheese, divided

6 small boneless skinless chicken breast halves (1-1/2 lb.)

1 egg

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

HEAT oven to 375ºF.

SLICE a pocket in the thickest side of each chicken breast being careful not to slice all the way through.

MIX cream cheese, spinach, 1 cup shredded cheese and 3 Tbsp. Parmesan until well blended.

STUFF each chicken breast with equal amounts of the cheese/spinach mixture.

BEAT egg in shallow dish. Crush crackers and place in separate dish. Dip chicken in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Sprinkle the remaining Parmesan cheese on top.

BAKE 30 min. or until chicken is done (165ºF).

Makes 6 servings.