On Top of Spaghetti...

And covered in cheese...This is a slight variation on Chicken Parm, but a good way to sneak in a veggies. The chicken is stuffed with a spinach and cheese mixture, "breaded" in ritz crackers and parmesan cheese then baked. We wanted a more Chicken Parm meal, so I served it with spaghetti and extra sauce, but any side will work well too.

Chicken Parmesan Bundles (Kraft Foods)

4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1-1/4 cups Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
6 Tbsp. 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

Preheat oven to 375ºF. Mix cream cheese, spinach, 1 cup of the mozzarella cheese and 3 Tbsp. of the Parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.

Beat egg in shallow bowl or pie plate. Mix remaining 3 Tbsp. Parmesan cheese and the cracker crumbs in separate shallow bowl or pie plate. Dip chicken bundles 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 cooked through (165ºF). Remove and discard toothpicks, if using. Serve topped with the spaghetti sauce and remaining 1/4 cup mozzarella cheese.