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Chicken Stuffed Parmesan Rolls


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Chicken Stuffed Parmesan Rolls 0 Picture


  • 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)


Servings 6
Preparation time 20mins
Cooking time 55mins


Step 1

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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