Chicken Parmesan Bundles

Chicken Parmesan Bundles


"Chicken breasts are rolled around a spinach and cheese filling, adorned with a crumb coating, then baked and topped with pasta sauce and mozzarella cheese."

Ingredients 1 h 5 m {{adjustedServings}} servings 347 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 347 kcal
  • 17%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 30.6 g
  • 61%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 755 mg
  • 30%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Heat oven to 375 degrees F. Mix cream cheese, spinach, 1 cup mozzarella and 3 Tbsp. Parmesan until well blended; spread onto chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.
  2. Beat egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
  3. Bake 30 min. or until chicken is done (165 degrees F). Remove and discard toothpicks, if using. Serve topped with spaghetti sauce and remaining mozzarella.
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  • Make Ahead: Assemble chicken bundles and place in baking dish as directed; cover and refrigerate up to 4 hours. When ready to serve, uncover and bake at 375 degrees F for 35 min. or until chicken is cooked through.
  • Special Extra: Stir chopped fresh basil and/or sliced black olives into spaghetti sauce before heating.
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Reviews 86

  1. 111 Ratings


Three stars as written, or maybe a generous four stars, as this dish, as written, needs some pizzazz-ing up. By the time I was done with this, Hubs thought it was “professionaI.” I sauteed up some bacon to which I added shallots and fresh, minced garlic. Tossed in some fresh baby spinach and cooked it just until wilted. Once cooled, I mushed that into the cream cheese along with the mozzarella and some chopped, roasted red peppers. What a boost of flavor those few additions gave this! I could have eaten this concoction all on its own, spread on some crostini! But I didn’t. We needed dinner. Instead of crushed Ritz crackers I used seasoned bread crumbs – another layer of flavor! Finally, instead of commercial spaghetti sauce I used tomato sauce I had put up from my garden seasoned with some herbs. I served this over penne pasta. This was unquestionably the most delicious and delectable dish I’ve had in some time. Thanks to Kraft/Philadelphia Cream Cheese for the basic “canvas” with which to create my own masterpiece.


Ohhh so yummy! Used the whole 8oz box of cream cheese, 4oz seemed not enough for 10oz of spinach, and added 1 more TBSP of parmesan. Turned out to be a good mix. I also didn't have ritz crackers, so used italian style bread crumbs (what I had on hand). Wrapped the chicken in a slice of bacon and used a toothpick to secure it. I served it over pasta with spaghetti sauce. My family LOVED it! I will definitely make this many times over!

Sarah Jo

This was very good, only because I used BLSL chicken thighs, it was too fatty. DON'T DO THAT. Use chicken breasts like the recipe states. I will say that I doubled the coating because the amount called for wasn't quite enough, used fresh spinach that I cooked down in a little EVOO and I made my own sauce. I also added a little italian seasoning to the filling. Little changes like that really make it more personal and make this dish even more flavorful. I'll make this again. Combo of everything together was really tasty.