Ingredients
Method
- Preheat the oven to 375°F.
- Combine the cream cheese, spinach, 3 tablespoons of Parmesan, and 1 cup of Mozzarella in a medium bowl, mix thoroughly, and set aside.
- Place the cracker crumbs and remaining Parmesan in a shallow dish and the beaten egg in a separate bowl; set both aside.
- Spread the spinach-cheese mixture onto the chicken breasts, roll them up tightly, and secure with toothpicks.
- Dip the chicken bundles into the egg and then dredge in the crumb mixture until evenly coated.
- Place the chicken seam-side down in a greased 9x13-inch dish, spray with cooking spray, and bake for 30 minutes; remove toothpicks and top with warm pasta sauce and the remaining Mozzarella before serving.
Nutrition
Notes
Filling Texture: I learned the hard way that spinach holds a ton of moisture, so I always make sure to squeeze it completely dry before mixing it with the cream cheese to keep the filling from getting runny.
The Perfect Crust: While you can use standard breadcrumbs, I really recommend sticking with the RITZ crackers because that buttery flavor creates a golden crust that just can't be beat.
Rolling Technique: If your chicken breasts are a bit thick, I find it helpful to gently pound them between two sheets of plastic wrap so they roll up tightly without any of that delicious cheese escaping.
Prep Ahead Strategy: You can actually assemble these chicken bundles a few hours in advance and keep them in the fridge, then just do the egg wash and cracker coating right before you pop them in the oven.
Leftover Storage: For any leftovers, I suggest using an air fryer or a toaster oven instead of the microwave to help that cracker topping stay nice and crispy the next day.
Serving Suggestion: I love serving this over a bed of thin spaghetti or even some garlic mashed potatoes to soak up all that extra pasta sauce... it is pure comfort food.