Recipe by KRAFT Shredded Cheese
"A creamy, cheesy spinach blend is rolled into flattened chicken breasts that are baked and served with pasta sauce and shredded mozzarella cheese."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1/2 (250 g) package
Philadelphia Brick Cream Cheese, softened
1 (300 g) package
frozen chopped spinach, thawed, well drained
1 1/4 cups
KRAFT Mozzarella Shredded Cheese, divided
KRAFT 100% Parmesan Grated Cheese, divided
6 (4 ounce)
boneless skinless chicken breasts, pounded to 1/4-inch thickness
RITZ Crackers, crushed
1 1/2 cups
Three stars as written, or maybe a generous four stars, as this dish, as written, needs some pizzazz-ing up. By the time I was done with this, Hubs thought it was “professionaI.” I sauteed up some bacon to which I added shallots and fresh, minced garlic. Tossed in some fresh baby spinach and cooked it just until wilted. Once cooled, I mushed that into the cream cheese along with the mozzarella and some chopped, roasted red peppers. What a boost of flavor those few additions gave this! I could have eaten this concoction all on its own, spread on some crostini! But I didn’t. We needed dinner. Instead of crushed Ritz crackers I used seasoned bread crumbs – another layer of flavor! Finally, instead of commercial spaghetti sauce I used tomato sauce I had put up from my garden seasoned with some herbs. I served this over penne pasta. This was unquestionably the most delicious and delectable dish I’ve had in some time. Thanks to Kraft/Philadelphia Cream Cheese for the basic “canvas” with which to create my own masterpiece.
I made this tonight for dinner. I didn't have any crackers, so I dipped the chicken bundles in flour, egg, and bread crumbs. Then I fried them until golden brown and then stuck them in the oven with sauce and shredded cheese on top. I served them with a side of pasta.
My family and I decided to give this recipe an average rating of 3 stars. Honestly it was not worth the effort to pound out the chicken, make the spinach filling, and then carefully roll the bundles. The spinach filling had a very neutral taste and we hardly noticed the difference between this and ordinary chicken parmesan. I filled them quite good too! The taste was still very good for chicken parmesan (which I would give 4 stars), but the recipe is average. Bottom line: It was too time consuming to end up with a bland spinach stuffing. Next time I will save a lot of time (skip the spinach mix) and make my ordinary delicious chicken parmesan. It was still fun to try! Thanks!
I looked this up this morning made it this afternoon. Everyone loved it.. Only it doesn't tell u that u need to beat the chichen until it's about 1/4 inch thick .. And it takes more than ten ritz crackers!! Other than that it was wonderful. Very easy and all of my children loved it :)
This was very good, BUT because I used BLSL chicken thighs, it was too fatty. DON'T DO THAT. Use chicken breasts like the recipe states. I will say that I doubled the coating because the amount called for wasn't quite enough, used fresh spinach that I cooked down in a little EVOO and I made my own sauce. I also added a little italian seasoning to the filling. Little changes like that really make it more personal and make this dish even more flavorful. I'll make this again. Combo of everything together was really tasty.
Great little recipe that's a wonderful creamy, cheesy take on traditional chicken parmesan! Plus, the filling is a great base for add-in's so get creative and adjust to your own likes or use what you have on hand. I used fresh spinach that I sauteed with a little garlic just until wilted along with some baby portabella mushrooms. I also added in some sun-dried tomatoes that I had on hand. I didn't have Ritz crackers, and even if I did I still opt for Italian seasoned bread crumbs. For the pasta sauce, I used "Bertolli Marinara" that I added a little white wine to along with some fresh basil. Wow - this turned out to be a really awesome dish that was perfect for Sunday dinner! Great with a side of angel hair pasta and a garden salad - YUM!
THIS WAS SO DELICIOUS, EVEN WITH THE SPINACH MY CHILDREN ASKED FOR MORE. I USED LOW FAT CREAM CHEESE AND KEPT EVERYTHING ELSE THE SAME. I WILL DEFINATELY MAKE THIS AGAIN.
Great recipe! I add sauted mushrooms and zuccini squash under the chicken, and everyone loved the mixture.
In the ingredients it says "6 (4 ounce) boneless skinless chicken breasts, pounded to 1/4-inch thickness"
This was very good, thank you for the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 202
New for spring! Good-for-you food you’ll love to eat.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make an easy weeknight chicken dish that's a 5-star favorite.
See how to make a quick-and-easy, creamy chicken casserole.
It may look worky, but this elegant meal is surprisingly easy to prepare.