• Prep Time: 15 mins
  • Cooking Time: 25 mins
  • Serves: 6

Parmesan Chicken Bundles

  • Recipe Submitted by on

 Ingredients List

  • 4 oz cream cheese, softened
  • 10 oz pkg frozen chopped spinach, thawed and well-drained
  • 1¼ cups shredded mozzarella cheese, divided
  • 6 Tbsp grated parmesan cheese, divided
  • 6 small boneless, skinless chicken breast halves, or 12 chicken tenders, pounded to ¼ inch thickness
  • 1 egg
  • 10 Ritz crackers, crushed
  • 1½ cups Francesco Rinaldi 3-Cheese pasta sauce


Preheat oven to 375. Mix cream cheese, spinach, 1 cup of mozzarella cheese and 3 Tbsp of the parmesan cheese until well blended. Spread evenly onto the chicken breasts/tenders.
Starting at one of the short ends of each breast/tender, roll up each chicken tightly. Secure with wooden toothpicks and set aside.
Beat egg in shallow bowl or pie plate.
Mix remaining 3 Tbsp Parmesan cheese and the cracker crumbs in separate shallow bowl or pie plate.
Dip chicken bundles in egg and then roll in crumb mixture. Place seam-sides down in a greased 9X13 baking dish.
Bake for 30 minutes or until chicken is cooked through (165 F).
During the last 10 minutes of baking, heat the Francesco Rinaldi 3-Cheese pasta sauce in a saucepan over medium heat.
Once chicken is out of the oven, remove and discard toothpicks. Serve topped with the heated sauce and the remaining ¼ cup mozzarella cheese.

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