{Chicken Parmesan Bundles}

4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1-1/4 C. shredded Mozzarella cheese, divided
6 Tbs. grated Parmesan cheese, divided
6 small boneless skinless chicken breast halves, pounded to 1/4-inch thickness
1 egg
10 Ritz crackers, crushed
1-1/2 C. spaghetti sauce, heated

Preheat oven to 375F. Mix cream cheese, spinach, 1 C. of the mozzarella cheese and 3 Tbs. 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, completely enclosing filling. Secure with wooden toothpicks, if desired. Set aside.

Beat egg in shallow bowl. Mix remaining 3 Tbs. Parmesan cheese and the cracker crumbs in 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 (165F). Serve topped with the spaghetti sauce and remaining 1/4 C. mozzarella cheese.

(I found this recipe in the Fall 2007 Taste of Home School Brand Name Cookbook magazine that I received at Just For Her womens fair last fall. It is a FAVORITE!)