Chicken Parmesan Bundles

Adapted from Kraft Foods

My changes to the recipe are in red
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened I used Reduced Fat Cream Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
6 Tbsp. KRAFT 100% Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1 egg
10 RITZ Crackers, crushed (about 1/2 cup) I used whole wheat Ritz
1-1/2 cups spaghetti sauce, heated
Preheat oven to 375ºF. Mix cream cheese, spinach, 1 cup of the mozzarella cheese and half of the parmesan cheese until well blended; spread evenly onto chicken breasts. Roll up chicken and fold toegther with a wooden toothpick.
Beat an egg in a bowl. Mix remaining 3 Tbsp. Parmesan cheese and the cracker crumbs in separate bowl. Brush egg mixture on the top of the chicken bundles. Then sprinkle the cracker and cheese mixture over the top of the chicken.
Bake for 30 min. or until chicken is cooked through. Remove and discard toothpicks, if using. Serve topped with the spaghetti sauce and remaining 1/4 cup mozzarella cheese.