"Healthified" Stuffed Chicken Parmesan
"Healthified" Stuffed Chicken Parmesan
| Prep Time:20 min |
| Start to Finish:55 min |
| makes:6 servings |
| 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) |
| 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 garli****il 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. |
| High Altitude (3500-6500 ft): Bake uncovered 25 minutes. Add sauce and cheese; bake 8 to 12 minutes. | |
Nutritional Information 1 Serving: Calories 290 (Calories from Fat 100); Total Fat 11g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 100mg; Sodium 450mg; Total Carbohydrate 10g (Dietary Fiber 2g, Sugars 3g); Protein 38g
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