Thursday, June 11, 2009

Stuffed Chicken Parmesan

6 boneless skinless chicken breasts (about 5 oz each)
1 box (10 oz) Cascadian Farm organic frozen spinach, thawed, well drained
2 oz 1/3-less-fat cream cheese (Neufch√Ętel), 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)

Directions
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.

Nutritional Information
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); Protein 38g % Daily Value Vitamin A 80%; Vitamin C 2%; Calcium 15%; Iron 15% Exchanges 1/2 Starch, 0 Other Carbohydrate, 0 Lean Meat, 5 Very Lean Meat, 1 1/2 Fat Carbohydrate Choices 1/2

No comments: