"Healthified" Stuffed Chicken Parmesan

Servings: 6

Prep Time: 20 mins

Total Time: 55 mins

ingredients

6 boneless skinless chicken breasts (about 5 oz each)

1 10 ounce box frozen organic cut spinach, thawed, well drained

2 ounces 1/3-less-fat cream cheese (Neufchatel), 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 organic Italian herb pasta sauce

directions

1.

Heat oven to 375 degrees 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 degrees F. Remove toothpicks from chicken before eating.

Tip:

1.

High Altitude (3500-6500 ft): Bake uncovered 25 minutes. Add sauce and cheese; bake 8 to 12 minutes.

nutrition information

Per Serving: cal. (kcal) 290, Fat, total (g) 11, chol. (mg) 100, sat. fat (g) 5, carb. (g) 10, fiber (g) 2, sugar (g) 3, pro. (g) 38, vit. A (IU) 3887, vit. C (mg) 1, sodium (mg) 450, calcium (mg) 151, iron (mg) 3, Starch () 1, Very Lean Meat () 5, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet

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