Chicken Parmesan Bundles

Ingredients:
4 ounces PHILADELPHIA Cream Cheese, softened
1 (10 ounce) package frozen chopped spinach, thawed, well drained
1 1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese,
divided 6 tablespoons KRAFT Grated Parmesan Cheese, divided
6 small boneless, skinless chicken breast halves, pounded to 1/4-inch thickness
1 egg
10 RITZ Crackers, crushed
1 1/2 cups spaghetti sauce, heated


Directions:
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.

Teriyaki Chicken

Ingredients
1 (4 pound) chicken, cut into pieces
1/2 cup soy sauce
1 (12 fluid ounce) can or bottle orange-flavored carbonated beverage

Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix the soy sauce and the orange soda in a 9x13 inch baking dish. Add the chicken, turning to coat evenly. Bake, skin side down, for 30 minutes. Turn and bake for an additional 30 minutes. Let cool and serve.