Stuffed Chicken Parmasan

4oz. (1/2 of 8oz. pkg.) Cream Cheese, softened(I used Neufchatal, bc that's what I had on hand...)

1 10 oz. pkg frozen chopped spinach, thawed & drained (I chopped some fresh baby spinach- again, it's just what I had on hand...)

1-1/4 c. Mozzarella Cheese, divided

6 T. Grated Parmesan Cheese, divided

4 boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness(The recipe called for 6 - there was no way...)

1 egg

10 RITZ Crackers, crushed (about 1/2 cup)

1-1/2 cups spaghetti sauce, heated

Heat oven to 375ºF.

Mix cream cheese, spinach, 1 cup mozzarella and 3 T. Parmesan until well blended; spread onto chicken breasts. Starting at one short end of each breast, roll up tightly. Secure with wooden toothpicks in the bottom.

Beat egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken 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 done (165ºF). Remove and discard toothpicks- be careful, they do get stuck! Serve topped with spaghetti sauce and remaining mozzarella.

I actually made this on a week night. I think it's probably impt to use fresh chicken breasts when rolling them, rather than frozen. They're just... better. I made this on Wednesday night, reheated one of the leftovers today for lunch. It was really good... again!! I served it with some spaghetti noodles... I'm really loving the Barilla Plus pasta. It's whole grain with added protein and Omega3, not its not nasty and grainy like some of the other whole grain pastas. It's a little more expensive, but worth it.