Recipe by PHILADELPHIA Cream Cheese
"Chicken breasts are rolled around a spinach and cheese filling, adorned with a crumb coating, then baked and topped with pasta sauce and mozzarella cheese."
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PHILADELPHIA Cream Cheese, softened
1 (10 ounce) package
frozen chopped spinach, thawed, well drained
1 1/4 cups
KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
KRAFT Grated Parmesan Cheese, divided
boneless, skinless chicken breast halves, pounded to 1/4-inch thickness
RITZ Crackers, crushed
1 1/2 cups
spaghetti sauce, heated
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.
meh. this was ok. I love cream cheese, but I thought in this, it was a little overwhelming. Next time I'd use less cream cheese and more parmesan and mozzerella. I'm not sure if I'd make this again though.
Ohhh so yummy! Used the whole 8oz box of cream cheese, 4oz seemed not enough for 10oz of spinach, and added 1 more TBSP of parmesan. Turned out to be a good mix. I also didn't have ritz crackers, so used italian style bread crumbs (what I had on hand). Wrapped the chicken in a slice of bacon and used a toothpick to secure it. I served it over pasta with spaghetti sauce. My family LOVED it! I will definitely make this many times over!
This was very good, only 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!
I used breadcrumbs instead of ritz crackers and cooked it in a pan with some extra virgin olive oil and it got a really yummy crunchy browned crust. We will make this again! YUM!
This was super easy and delicious!!! What a great recipe. I didn't top with cheese and sauce, just baked as directed and served on pasta with my homemade tomato sauce. Thanks for sharing this with us.
Awesome and college dude friendly. Yeah I will make this on at least a few dates, so it must be good. Looks very very pretty too. I was more of a fan without the spaghetti sauce; thought it was a bit too strongly flavored and tended to take away from the amazing-ness inside. I am thinking about topping with parsley next time. Oh and I used Whipped Cream cheese to cut down on the fat a tad. Seemed to work really well! THanks a lot, great dish!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Parmesan Bundles
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 159
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