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Stuffed Chicken Parmesan
Italian food has never been so good on your waistline.
24 oz boneless skinless chicken breast
1/4 cup shredded parmesan cheese
2 oz low fat neufchatel cream cheese
1/2 cup tomato & basil past sauce with no sugar added
1/4 cup fat free egg product
1/4 cup shredded mozzarella cheese
1/2 tsp dried basil leaves
1/2 tbsp black pepper
1 clove garlic, finely chopped
1 <span class="measurestring" title="package (10 oz)">package</span> frozen spinach, thawed and drained
1/2 cup stone-ground wheat crackers, crushed
Heat oven to 375 °F (190 °C). Spray 13x9" (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" thick.
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.
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.
Bake uncovered for 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 (75 °C). Remove toothpicks from chicken before eating.
in 1 serving of Stuffed Chicken Parmesan.
, 16% carbs, 49% protein.
Calorie Counter 100% Free
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