Chicken-Parmesan Bundles

Chicken-Parmesan Bundles

KRAFT Shredded Cheese 0

"A creamy, cheesy spinach blend is rolled into flattened chicken breasts that are baked and served with pasta sauce and shredded mozzarella cheese."

Ingredients 1 h 5 m {{adjustedServings}} servings 418 cals

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 418 kcal
  • 21%
  • Fat:
  • 22.4 g
  • 34%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 37.3 g
  • 75%
  • Cholesterol:
  • 137 mg
  • 46%
  • Sodium:
  • 759 mg
  • 30%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Heat oven to 375 degrees F.
  2. Mix cream cheese, spinach, 1 cup mozzarella and 3 Tbsp. Parmesan until well blended; spread onto chicken breasts. Starting at 1 short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired.
  3. Beat egg in pie plate. Mix remaining Parmesan and cracker crumbs in separate pie plate. Dip chicken, 1 at a time, in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
  4. Bake 30 min. or until chicken is done (170 degrees F), heating pasta sauce near the end of the chicken baking time. Discard toothpicks. Serve chicken topped with pasta sauce and remaining mozzarella.
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  • Make Ahead:
  • Assemble chicken bundles and place in baking dish as directed. Refrigerate up to 4 hours. When ready to serve, bake, uncovered, at 375 degrees F for 35 min. or until chicken is done.
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Reviews 69

  1. 98 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.


I looked this up this morning made it this afternoon. Everyone loved it.. Only it doesn't tell u that u need to beat the chichen until it's about 1/4 inch thick .. And it takes more than ten ritz crackers!! Other than that it was wonderful. Very easy and all of my children loved it :)

Sarah Jo

This was very good, BUT 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.