Time
prep 0:20
total 0:40
Ingredients
| 6 | boneless skinless chicken breasts (about 5 oz. each) | | 1 box (10) | Cascadian Farm organic frozen spinach, thawed, well drained | | 2 oz. | 1/3-less-fat cream cheese (Neufchâtel), softened | | 1/4 cup | shredded Parmesan cheese | | 1/2 tsp. | dried basil leaves | | 1 clove | garlic, finely chopped | | 1/4 cup | fat-free egg product | | 12 | stone-ground wheat crackers, crushed (about 1/2 cup) | | 1 tsp. | dried basil leaves | | 1/2 tsp. | pepper | | 1 cup | Muir Glen® organic Italian herb pasta sauce | | 1/4 cup | shredded mozzarella cheese (1 oz) |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
2 In medium bowl, mix spinach, cream cheese, Parmesan cheese, 1/2 teaspoon basil and the garlic until blended. Spread about 1 tablespoon spinach mixture over each chicken breast; roll up tightly. If necessary, secure with toothpicks.
3 In small shallow bowl, place egg product. In another small shallow bowl, mix cracker crumbs, 1 teaspoon basil and the pepper. Dip each chicken breast into egg product; coat with crumb mixture. Place seam side down in baking dish.
4 Bake uncovered 20 minutes. Pour pasta sauce over chicken; sprinkle with mozzarella cheese. Bake 10 to 15 minutes longer or until thermometer inserted in center of chicken reads 165°F. Remove toothpicks from chicken before eating.
Author's Comments
Don’t let the name fool you. Stuffed Chicken Parmesan doesn’t have to be stuffed full of fat and calories. Try our healthified recipe.
Similar Recipes
chicken, main courses, parmesan chicken