4 oz Philadelphia Cream Cheese, softened (1/2 of 8-oz. pkg.)
1 (10 oz) package frozen chopped spinach, thawed, well drained
1 1⁄4 cups shredded low-moisture part-skim mozzarella cheese, divided
6 Tbs grated parmesan cheese, divided
1 1⁄2 lbs boneless skinless chicken breast halves, 6 small breasts pounded to 1/4-inch thickness
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 tablespoons parmesan until well blended; spread onto chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired.
BEAT egg in shallow dish. Mix remaining parmesan and cracker crumbs in separate shallow dish. Dip chicken in egg, then roll in crumb mixture to evenly coat. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
BAKE 30 minutes or until chicken is done (165ºF). Remove and discard toothpicks, if using. Serve chicken topped with spaghetti sauce and remaining mozzarella.
Make Ahead: Assemble chicken bundles and place in baking dish as directed. Refrigerate up to 4 hours. When ready to serve, uncover and bake at 375º for 35 minute or until chicken is done.