1/2 cup Philadelphia 95% Fat-Free Cream Cheese
1 pkg. (10.5 oz.) frozen chopped spinach, thawed, well drained
3/4 cup Cracker Barrel Shredded Part-Skim Mozzarella Cheese divided
6 Tbsp. Parmesan Light Grated Cheese divided
6 small boneless skinless chicken breasts (1-1/2 lb.), 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 warmed
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 13×9-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.
Makes 6 Servings
Calories 240; Carbs 10g; Protein 36g; Fat 7g; Sat Fat. 2.4g Fiber 2g; Sugars 4.1g; SmartPoints: 5