Stuffed Chicken Parmesan

Ingredienser

• 1/4 cup shredded parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 2 oz low fat neufchatel cream cheese
• 1/2 cup tomato & basil past sauce with no sugar added
• 24 oz boneless skinless chicken breast
• 1/4 cup fat free egg product
• 1/2 tsp dried basil leaves
• 1/2 spsk. black pepper
• 1 clove garlic, finely chopped
• 1 pakke frozen spinach, thawed and drained
• 1/2 cup stone-ground wheat crackers, crushed

Vejledninger

1. Heat oven to 375 °F (190 °C). Spray 13x9" (3-quart) glass baking dish with cooking spray.
2. 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" thick.
3. In medium bowl, mix spinach, cream cheese, parmesan cheese, 1/2 teaspoon basil and the garlic until blended.
4. Spread about 1 tablespoon spinach mixture over each chicken breast; roll up tightly. If necessary, secure with toothpicks.
5. In small shallow bowl, place egg product. In another small shallow bowl, mix cracker crumbs, 1 teaspoon basil and the pepper.
6. Dip each chicken breast into egg product; coat with crumb mixture. Place seam side down in baking dish.
7. Bake uncovered for 20 minutes. Pour pasta sauce over chicken; sprinkle with mozzarella cheese.
8. Bake 10 to 15 minutes longer or until thermometer inserted in center of chicken reads 165 °F (75 °C). Remove toothpicks from chicken before eating.