This recipe, adapted from the Fall 2007 issue of Kraft Food and Family magazine, is another which lingered around on my “to try” list for much longer than it should have. It’s delicious! And easy!
4 oz. cream cheese, softened
1 package (10 oz.) frozen chopped spinach, thawed and drained
1 cup shredded mozzarella cheese (plus more for topping if desired)
6 Tablespoons shredded parmesan cheese (plus more for topping if desired)
6 boneless chicken breast halves
12 crackers (any variety) crushed
1-1/2 cups spaghetti sauce, any variety
Preheat oven to 375 degrees F. In a small bowl, mix cream cheese, spinach, mozzarella and half the parmesan cheese. Stir until well-blended. Set aside.
Pound chicken breasts between two sheets of waxed paper or plastic wrap, until they are about 1/4 inch thick (see notes.) Spread spinach mixture evenly over the chicken breasts, and roll up from the short end. Secure with toothpicks if necessary. Set aside.
Beat egg in a shallow bowl. In a separate bowl, combine remaining parmesan cheese with crushed crackers. Dip each chicken bundle into the egg, then into the cracker mixture to coat. Place seam-side down in a greased or sprayed 13×9″ baking dish.
Bake 30 minutes or until chicken is cooked through (165 degrees F.) Remove and discard any toothpicks. Top with warmed spaghetti sauce and additional cheese (if desired,) and serve over cooked pasta.
- I used thin-sliced chicken breasts, which saves on the pounding. They are typically only about 20 cents per pound more at the grocery store.
- I used reduced-fat cream cheese and mozzarella with no ill effects.
- I didn’t need the toothpicks. If your chicken breasts are thin enough the spinach mixture acts like a glue!
- The original recipe called for 10 crackers but that wasn’t enough. I used Townhouse, but you can use Ritz, saltines, or whatever you happen to have in the cupboard.
- I heart spinach!
- A printer-friendly version of this recipe can be found here.