Recipe Review: Chicken-Parmesan Bundles
This was actually a pretty decent meal! We paired it with a salad.
4 oz. [½ of 8-oz. pkg.] Philadelphia cream cheese, softened
1 pkg. [10 oz] frozen chopped spinach, thawed, well drained
2 cups shredded low-moisture part-skim mozzarella cheese, divided
6 tbsp grated Parmesan cheese, divided
6 small boneless, skinless chicken breat halves [1 ½ lbs], pounded to ¼ thickness
1 egg
10 crackers, crushed
1 ½ cups spaghetti sauce, heated
Heat oven to 375°F. Mix cream cheese, spinach, 1 cup mozzarella cheese and 3 tbsp Parmesan cheese, spread onto chicken. Roll up tightly, starting at short ends. Secure with toothpicks, if desired.
Beat egg in pie plate. Mix remaining Parmesan cheese and cracker crumbs in separate pie plate. Dip chicken in egg then in crumb mixture, turning to evenly coat both sides of each breast. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
Bake 30 minutes or until chicken is cooked through [165°F]. Remove and discard toothpicks, if using. Top with spaghetti sauce and remaining mozzarella cheese.
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I bought thin sliced chicken breasts so I didn't have to pound anything to a thinness. I would recommend buying two packages, as the mixture is too big for the thin sliced breasts. Or, you could buy one package, use what you can and then freeze the rest of the spinach mixture for a dip [which I plan on having a recipe for later on].
I brushed the egg [mixed with a tsp of Italian seasoning] on the chicken roll ups, because I didn't want to dip and roll a stuffed breast and risk losing the filling. I used 13 crackers [breadcrumbs may also be used] and ¼ cup Parmesan cheese. I baked about 32 minutes to be sure to get all the pink out.
I used Prego Garlic Parmesan sauce and it was delicious!
All in all I give:
4/5 for cooking experience
4/5 for taste
I would recommend this to someone and I would definitely cook this, again.
4 oz. [½ of 8-oz. pkg.] Philadelphia cream cheese, softened
1 pkg. [10 oz] frozen chopped spinach, thawed, well drained
2 cups shredded low-moisture part-skim mozzarella cheese, divided
6 tbsp grated Parmesan cheese, divided
6 small boneless, skinless chicken breat halves [1 ½ lbs], pounded to ¼ thickness
1 egg
10 crackers, crushed
1 ½ cups spaghetti sauce, heated
Heat oven to 375°F. Mix cream cheese, spinach, 1 cup mozzarella cheese and 3 tbsp Parmesan cheese, spread onto chicken. Roll up tightly, starting at short ends. Secure with toothpicks, if desired.
Beat egg in pie plate. Mix remaining Parmesan cheese and cracker crumbs in separate pie plate. Dip chicken in egg then in crumb mixture, turning to evenly coat both sides of each breast. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
Bake 30 minutes or until chicken is cooked through [165°F]. Remove and discard toothpicks, if using. Top with spaghetti sauce and remaining mozzarella cheese.
--
I bought thin sliced chicken breasts so I didn't have to pound anything to a thinness. I would recommend buying two packages, as the mixture is too big for the thin sliced breasts. Or, you could buy one package, use what you can and then freeze the rest of the spinach mixture for a dip [which I plan on having a recipe for later on].
I brushed the egg [mixed with a tsp of Italian seasoning] on the chicken roll ups, because I didn't want to dip and roll a stuffed breast and risk losing the filling. I used 13 crackers [breadcrumbs may also be used] and ¼ cup Parmesan cheese. I baked about 32 minutes to be sure to get all the pink out.
I used Prego Garlic Parmesan sauce and it was delicious!
All in all I give:
4/5 for cooking experience
4/5 for taste
I would recommend this to someone and I would definitely cook this, again.