Chicken Parmesan Spinach Bundles

4 oz. (1/2 of 8-oz. pkg.) Philadelphia Cream Cheese, softened
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 Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness (I just cut deep slits in mine, I hate to pound chicken)
2 egg
2 Ritz Crackers, crushed (about 1 cup)
1-1/2 cups spaghetti sauce, heated
Preheat oven to 375
Mix cream cheese, spinach, 1 cup of the mozzarella cheese and 3 Tbsp. of the Parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.BEAT egg in shallow bowl or pie plate. Mix remaining 3 Tbsp. Parmesan cheese and the cracker crumbs in separate shallow bowl or pie plate. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.BAKE 30 min. or until chicken is cooked through (165ºF). Remove and discard toothpicks, if using. Serve topped with the spaghetti sauce and remaining 1/4 cup mozzarella cheese.