Ingredients

6 small

boneless skinless chicken breasts (1-1/2 lb.)

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

Grated Parmesan Cheese, divided

egg

round buttery crackers, crushed

1-1/2 cups

CLASSICO Tomato and Basil Pasta Sauce

Instructions

Step 1

Heat oven to 375ºF.

Step 2

Pound chicken to 1/4-inch-thickness on work surface; turn smooth sides down. Mix cream cheese, spinach, 1 cup mozzarella and 3 Tbsp. Parmesan until blended; spread onto chicken. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired.

Step 3

Whisk egg in shallow dish until blended. Combine cracker crumbs and remaining Parmesan in separate shallow dish. Spray 13x9-inch baking dish with cooking spray. Dip chicken, 1 bundle at a time, into egg, then into crumb mixture, turning to evenly coat all sides with crumb mixture. Place, seam sides down, in prepared baking dish.

Step 4

Bake 30 min. or until chicken is done (165ºF). About 5 min. before chicken is done, cook pasta sauce on medium-low heat until heated through, stirring occasionally.

Step 5

Remove and discard toothpicks from chicken. Spoon pasta sauce over chicken; top with remaining mozzarella.