Stuffed Chicken Parmesan

290 Calories per Chicken Breast

I thought this was a fantastic meal. I served the chicken with steamed brocoli and I loved it, however, the hubs wasn't a fan. He didn't like the texture of the spinach inside the chicken. If you like spinach, I think you should definitely try this meal. It also makes a ton so you can eat it for more than one meal. 

Prep Time: 20 Min         Total Time: 55 Min      Servings: 6

Ingredients:

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)

Instructions:

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 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°F. Remove toothpicks from chicken before eating.

Nutrition Information:

1 Serving (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 8g; Percent Daily Value*:Vitamin A 80 %; Vitamin C 2 %; Calcium 15 %; Iron 15 %; Exchanges:1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat; Carbohydrate Choices:1/2; *Percent Daily Values are based on a 2,000 Calorie diet.
Source: Eatbetteramerica.com