|Ingredients Weights Measures|
|Philadelphia Brick Cream Cheese, softened 1 lb. [500 g] -|
|shredded mozzarella cheese, divided 1 lb. [750 g] 1-1/2 qt. [1.5 L]|
|frozen chopped spinach, thawed, drained 2 lb. [1.2 kg] 1-1/4 qt. [1.25 L]|
|Kraft 100% Parmesan Grated Cheese, divided 6 oz. [175 g] 1-1/2 cups [375 mL]|
|boneless skinless chicken breasts (5 oz. each) 7 lb. [3.7 kg] 24 each|
|eggs 8 oz. [250 g] 4 each|
|dry bread crumbs 8 oz. [250 g] 2 cups [500 mL]|
|pasta sauce, heated 3 lb. [1.5 kg] 1-1/2 qt. [1.5 L]|
Combine cream cheese, 1 qt. (1 L) of the mozzarella cheese (or 1 cup [250 mL] of the mozzarella cheese for trial recipe), the spinach and 3/4 cup (175 mL) of the Parmesan cheese (or 3 Tbsp. [45 mL] of the Parmesan cheese for the trial recipe). Spread about 1/2 cup (125 mL) of the cheese mixture evenly onto each chicken breast. Roll up tightly, starting at one of the short ends. Secure with wooden toothpicks or short metal skewer; set aside.
Mix bread crumbs and the remaining 3/4 cup (175 mL) Parmesan cheese in shallow pan. Beat eggs lightly in separate shallow pan. Dip each chicken bundle first in egg, then in crumb mixture, turning to evenly coat all sides. Place, seam-sides down, in parchment paper-lined full sheet pan (or in lined half-sheet pan for trial recipe).
Bake in 350ºF-convection oven 18 to 22 min. or until chicken is cooked through (170ºF). Remove toothpicks or skewers.
For each serving: Top 1 chicken bundle with 1/4 cup (50 mL) warm pasta sauce and 1 rounded Tbsp. (15 mL) of the remaining mozzarella cheese.