Chicken-Parmesan Bundles Made Over
Print Category Chicken Thematic Stove Source Kraft Evaluation
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Click to enlarge Ingredients
- 1/2 cup Philadelphia 95% Fat Free Cream Cheese Product
- 1 pkg. (300 g) frozen chopped spinach, thawed, well drained
- 3/4 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese, divided
- 6 Tbsp. Kraft 100% Parmesan Light Grated Cheese, divided
- 6 small boneless skinless chicken breasts (1-1/2 lb./675 g), pounded to 1/4-inch thickness
- 1 egg white
- 1 Tbsp. water
- 1/3 cup dry whole wheat bread crumbs
- 1 cup lower-sodium pasta sauce (look for a brand with <400 mg sodium per serving), warmed
Preparation
- Heat oven to 375ºF.
- Mix cream cheese product, spinach, 1/2 cup mozzarella and 3 Tbsp. Parmesan until blended. Place chicken, top-sides down, on cutting board; spread with cream cheese mixture. Starting at one short end, tightly roll up each breast. Secure with wooden toothpicks.
- Whisk egg white and water in pie plate until blended. Mix remaining Parmesan and bread crumbs in separate pie plate. Dip chicken, 1 roll-up at a time, in egg white, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
- Bake 30 min. or until done (170ºF); discard toothpicks. Serve chicken with pasta sauce; top with remaining mozzarella.
Cook commentary
Prep Time: 35 min.
Total Time: 1hr. 5min.
Servings: 6
Make Ahead
Chicken bundles can be assembled ahead of time. Refrigerate up to 4 hours before baking, uncovered, in 375ºF oven 35 min. or until chicken is done.
Special Extra
Stir chopped fresh basil into pasta sauce before heating.
Makeover - How We Did It
We've made over one of our favourite recipes by preparing it with fat-free cream cheese, part-skim Mozzarella and light Parmesan, an egg white, whole wheat bread crumbs and a lower-sodium pasta sauce. These changes will save 120 calories and 6g of total fat, including 4g of saturated fat, and 110 mg of sodium per serving.
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