Tuesday, July 16, 2013

Stuffed Chicken Parmesan

6 boneless skinless chicken breasts (about 5 oz. each)
10 oz. frozen spinach, thawed and drained
2 oz. fat free cream cheese
1/4 c. shredded Parmesan cheese
1/2 t. dried basil leaves
1 clove garlic, finely chopped
1/4 c. fat-free egg product
12 stone-ground wheat crackers, crushed (about 1/2 cup)
1 t. dried basil leaves
1/2 t. pepper
1 c. pasta sauce
1/4 c. shredded mozzarella cheese (1 oz.)


  1. Heat oven to 375 degrees F.
  2. Spray 13x9-inch glass baking dish with cooking spray.
  3. Place each chicken breast smooth side down in a zipper bag.
  4. Gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
  5. In medium bowl, mix spinach, cream cheese, Parmesan cheese, 1/2 teaspoon basil and the garlic until blended. 
  6. Spread about 1 tablespoon spinach mixture over each chicken breast; roll up tightly. 
  7. If necessary, secure with toothpicks.
  8. In small shallow bowl, place egg product. 
  9. In another small shallow bowl, mix cracker crumbs, 1 teaspoon basil and the pepper. 
  10. Dip each chicken breast into egg product; coat with crumb mixture. 
  11. Place seam side down in baking dish.
  12. Bake uncovered 20 minutes. 
  13. Pour pasta sauce over chicken; sprinkle with mozzarella cheese. 
  14. Bake 10 to 15 minutes longer or until thermometer inserted in center of chicken reads 165°F. 
  15. Remove toothpicks from chicken before eating.

Prep Time:  20 minutes
Total Time:  55 minutes
Serves 6

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