Parmesan Chicken Florentin

These are easy and so delicious.

4 oz. cream cheese, softened

1 (10 oz.) pkg. frozen chopped spinach, thawed and drained

1 cup shredded mozzarella cheese

6 T. Parmesan cheese, divided

6 boneless chicken breasts, ¼ inch thick (3 cut horizontally into cutlets)

1 egg

½ cup Ritz crackers crushed, about 10

½ t. Bon Appetit season salt

1½ cups spaghetti sauce, heated

Preheat oven to 375°.  Mix cream cheese, spinach, mozzarella cheese, salt to taste and 3 T. parmesan cheese until well blended.  Spread evenly onto chicken breasts and roll up tightly.

Beat egg in shallow bowl.  Mix remaining 3 T. Parmesan cheese, Bon Appetit and the cracker crumbs in a separate bowl.  Dip chicken bundles in egg then roll in crumb mixture.  Place chicken, seam sides down, in a 9 x 13 inch baking dish sprayed with cooking spray.

Bake 30 minutes or until chicken is cooked through.  Serve topped with spaghetti sauce.  Serves 6.

To make cutlets: place chicken breast on a cutting board.  Place your hand flat on it and cut through the middle horizontally.  This is much easier than pounding them out and makes a much better serving size.