Stuffed Chicken Parmesan
Makes 6 servings
The classic Italian flavors of basil and garlic mix with savory spinach, Parmesan and cream cheeses in this recipe for Stuffed Chicken Parmesan, courtesy of Muir Glen. Packed with flavor, this dish will make a satisfying, hearty meal on cool fall nights.
Prep Time: 20 minutes
Start to Finish: 55 minutes
Top a hearty dinner of Stuffed Chicken Parmesan with Muir Glen's Italian herb pasta sauce. Photo Courtesy Muir Glen.
6 boneless skinless chicken breasts (about 5 oz each)
1 box (9 oz) frozen chopped 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 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.
How-To: To quickly thaw frozen spinach, place in colander; rinse with cool water until thawed. Drain well; squeeze dry with paper towels.