"Healthy" Stuffed Chicken Parmesan

6 boneless skinless chicken breasts (about 5 oz each)

1 box (10 oz) frozen cut spinach, thawed, well drained

2 oz 1/3-less-fat cream cheese, softened

1/4 cup shredded Parmesan cheese

1/2 teaspoon dried basil leaves

1 clove garlic, finely chopped

1/4 cup Egg Beater

12 Fat Free Saltines, crushed

1/4 c. Italian Bread Crumbs

1 teaspoon dried basil leaves

1/2 teaspoon pepper

1 cup Pasta Sauce

1/4 cup shredded mozzarella cheese

1. Heat oven to 375°F. Spray 13x9-inch 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, breadcrumbs, 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.


Very tasty and very healthy in comparison to restaurant or true italian recipes.