Chicken Stuffed Parmesan Rolls

Chicken Stuffed Parmesan Rolls
Chicken Stuffed Parmesan Rolls

PREP TIME

20

minutes

TOTAL TIME

55

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

55

minutes

SERVINGS

6

servings

Ingredients

  • 6

    boneless skinless chicken breasts (about 5 oz each)

  • 1

    box (10 oz) Cascadian Farm® frozen organic cut spinach, thawed, well drained

  • 2

    oz 1/3-less-fat cream cheese (Neufchâtel), softened

  • 1/4

    cup shredded Parmesan cheese

  • 1/2

    teaspoon 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

    teaspoon dried basil leaves

  • 1/2

    teaspoon pepper

  • 1

    cup Muir Glen® organic Italian herb pasta sauce

  • 1/4

    cup shredded mozzarella cheese (1 oz)

Directions

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.

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