PARMESAN CHICKEN BUNDLES

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.
#GetSaucy #CollectiveBias

Parmesan Chicken Bundles - Butter With a Side of Bread

This is my favorite version of Parmesan Chicken – it is absolutely amazing!  The trick is finding a wonderful marinara sauce to top it off with, and Francesco Rinaldi’s Three Cheese sauce is perfect in this recipe.  This sauce tastes homemade and I love the fact that it doesn’t have any preservatives and is inexpensive too!

PARMESAN CHICKEN BUNDLES

  • 4 oz cream cheese, softened
  • 10 oz pkg frozen chopped spinach, thawed and well-drained
  • 1 1/4 cups shredded mozzarella cheese, divided
  • 6 Tbsp grated parmesan cheese, divided
  • 6 small boneless, skinless chicken breast halves, or 12 chicken tenders, pounded to 1/4 inch thickness
  • 1 egg
  • 10 Ritz crackers, crushed
  • 1 1/2 cups Francesco Rinaldi Three 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 1/4 cup mozzarella cheese.  Enjoy!

Parmesan Chicken Bundles - Butter With a Side of Bread

Parmesan Chicken Bundles - Butter With a Side of Bread

Parmesan Chicken Bundles - Butter With a Side of Bread

Parmesan Chicken Bundles - Butter With a Side of Bread

Parmesan Chicken Bundles - Butter With a Side of Bread

Parmesan Chicken Bundles - Butter With a Side of Bread

Parmesan Chicken Bundles - Butter With a Side of Bread

Parmesan Chicken Bundles - Butter With a Side of Bread

Parmesan Chicken Bundles - Butter With a Side of Bread

Make sure to check your local grocery store for a selection of Francesco Rinaldi pasta sauces!  I found mine at my local Walmart store and they had several varieties to choose from!  Click here to see a list of varieties available at Walmart.

butterwithasideofbreadparmesanchickenbundles16

Make sure to follow Francesco Rinaldi on Twitter @FrancescoSauce for more fun recipe ideas!  What would you cook with Francesco Rinaldi Pasta Sauce?  We’d love to hear your ideas!

Nellie signature

PARMESAN CHICKEN BUNDLES
 
Prep time
Cook time
Total time
 
Chicken breast rolled up with a spinach and cheese filling, topped with marinara sauce and more cheese.
Author:
Recipe type: Main Dish
Cuisine: Italian
Serves: 6 servings
Ingredients
  • 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
Instructions
  1. 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.
  2. Starting at one of the short ends of each breast/tender, roll up each chicken tightly. Secure with wooden toothpicks and set aside.
  3. Beat egg in shallow bowl or pie plate.
  4. Mix remaining 3 Tbsp Parmesan cheese and the cracker crumbs in separate shallow bowl or pie plate.
  5. Dip chicken bundles in egg and then roll in crumb mixture. Place seam-sides down in a greased 9X13 baking dish.
  6. Bake for 30 minutes or until chicken is cooked through (165 F).
  7. During the last 10 minutes of baking, heat the Francesco Rinaldi 3-Cheese pasta sauce in a saucepan over medium heat.
  8. Once chicken is out of the oven, remove and discard toothpicks. Serve topped with the heated sauce and the remaining ¼ cup mozzarella cheese.

 

 

2 COMMENTS

  1. The Recipe is good, but next time, I’m going try this with pork cutlet, then I won’t have to pound the meat and also I would like to use fresh spinach

LEAVE A REPLY