You may also like
Categories:Viewed: 45 - Published at: 3 years ago
Ingredients
- 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 CLASSICO FAMILY FAVORITES Traditional Pasta Sauce
Method
- Heat oven to 375 degrees F.
- 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 (165 degrees F).
- About 10 min.
- before chicken is done, heat pasta sauce.
- Serve chicken topped with sauce.
