Stuffed Chicken Parmesan

By JAmero4702

Ingredients

• INGREDIENTS
• 6 boneless skinless chicken breasts (about 5 oz each)
• 1 box (9 oz.) Green Giant® frozen spinach, thawed, well drained
• 2 oz cream cheese, softened
• 1/4 cup shredded Parmesan cheese
• 1/2 tsp. dried basil leaves
• 1 clove garlic, finely chopped
• 1 egg
• 12 stone-ground wheat crackers, crushed (about 1/2 cup)
• 1 tsp dried basil leaves
• 1/2 tsp. pepper
• 2 cups Muir Glen® organic Italian herb pasta sauce (from 25.5-oz jar)
• 1/4 cup shredded mozzarella cheese (1 oz.)

Details

Servings 6
Adapted from bestmealsathome.com

Preparation

Step 1

INSTRUCTIONS
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.
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.
In small shallow dish, beat egg with fork until foamy. In another small shallow dish, mix cracker crumbs, 1 teaspoon basil and the pepper. Dip each chicken breast into beaten egg, then roll in crumb mixture to coat. Place seam side down in baking dish.
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.