Spinach and Chicken Rolls

Name: Spinach and Chicken Rolls
Ingredients: 1 egg white; 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained; 1/3 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese, drained; 1 tsp. garlic powder; 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided; 4 small boneless skinless chicken breasts (1 lb.); 1-1/4 cups CLASSICO Tomato and Basil Pasta Sauce; 1/4 cup chopped fresh parsley; 3-1/2 cups hot cooked whole wheat spaghetti

9 ingredients

12 steps

Ingredients

1 egg white
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1/3 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese, drained
1 tsp. garlic powder
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
4 small boneless skinless chicken breasts (1 lb.)
1-1/4 cups CLASSICO Tomato and Basil Pasta Sauce
1/4 cup chopped fresh parsley
3-1/2 cups hot cooked whole wheat spaghetti

Directions

1

Heat oven to 375F.
2

Combine egg white, spinach, cottage cheese, garlic powder and 1/2 cup mozzarella.
3

Pound chicken to 1/4-inch thickness; place, smooth sides down, on work surface.
4

Spoon spinach mixture onto chicken, spreading to within 1/2 inch of edges.
5

Roll up, starting at one short end of each.
6

Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray.
7

Spoon pasta sauce over chicken.
8

Cover.
9

Bake 25 min.
10

Sprinkle with remaining mozzarella, then parsley; bake, uncovered, 25 min.
11

or until chicken is done (165F).
12

Serve over spaghetti.