Stuffed Chicken Florentine

Ingredients

• 0.7 cup classico creamy alfredo pasta sauce 
• 0.3 cup bread crumbs dry
• 2 Tbsp parmesan cheese grated kraft
• 1.5 lb chicken breasts boneless skinless
• 10 oz pkt spinach frozen dry thawed chopped
• 1 cup classico tomato and basil pasta sauce divided

Equipment

• oven
• baking pan

Directions

1. Heat oven to 400F.
2. Pour 1/4 cup Tomato and Basil Pasta Sauce into 8-inch square baking dish sprayed with cooking spray.
3. Place chicken breasts, top sides down, on work surface.
4. Combine Alfredo Pasta Sauce, spinach and bread crumbs; spread onto chicken. Starting at one short end of each breast, roll up chicken; place, seam side down, in prepared baking dish.
5. Pour remaining Tomato and Basil Pasta Sauce over chicken; top with cheese. Cover.
6. Bake 40 to 45 min. or until chicken is done (165F).