Stuffed Chicken Parmesan

By MJH

Ingredients

• 6 boneless skinless chicken breasts (about 5 oz each)
• 1 box (10 oz) frozen 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 Italian herb pasta sauce
• 1/4 cup shredded mozzarella cheese (1 oz)

Details

Preparation time 20mins
Cooking time 55mins
Adapted from bettycrocker.com

Preparation

Step 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.

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 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.

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.