Stuffed Chicken Parmesan
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It's tasty and party friendly!
Stuffed Chicken Parmesan doesn’t have to be stuffed full of fat and calories.
47% less fat 30% fewer calories
than the original recipe
| Servings: |
6 |
| Calories: |
** |
| Prep Time: |
55 min |
| Level : |
Easy |
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Dish Type:
Main Course
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What You Need:
| 6 |
boneless skinless chicken breasts |
| 1 |
box (10 oz) frozen organic cut spinach, thawed, well drained |
| 2 |
oz 1/3-less-fat cream cheese , 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 pasta sauce |
| 1/4 |
cup shredded mozzarella cheese (1 oz) |
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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 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.
Bake uncovered 25 minutes. Add sauce and cheese; bake 8 to 12 minutes.
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