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Skinny Stuffed Chicken Parmesan
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Prep Time:
20 minutes
Total Time:
55 minutes
Lighter, healthier party food with 47% less fat and 30% fewer calories while still being delicious.
Ingredients:
  • 6 boneless skinless chicken breasts (about 5 oz each)
  • 1 box (10 oz) Cascadian Farm® frozen organic cut 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)
Instructions:
  • Preheat oven to 375°F and generously coat a 13x9-inch glass baking dish with cooking spray. Place each chicken breast between plastic wrap or wax paper, smooth side down, and gently pound with a meat mallet or rolling pin until 1/4 inch thick.
  • Combine the spinach, cream cheese, Parmesan cheese, 1/2 teaspoon of basil, and garlic in a bowl until well mixed. Spread approximately 1 tablespoon of the spinach mixture onto each chicken breast and roll tightly. Use toothpicks to secure, if needed.
  • Prepare your workstation by setting up two small shallow bowls: one filled with egg product and the other with a mix of cracker crumbs, 1 teaspoon of basil, and pepper. Dip each chicken breast into the egg, then coat them with the crumb mixture. Arrange the chicken breasts seam side down in a baking dish.
  • Place the uncovered dish in the oven and bake for 20 minutes. Then, top the chicken with pasta sauce and a sprinkle of mozzarella cheese. Continue baking for another 10 to 15 minutes until the chicken reaches an internal temperature of 165°F. Remember to remove the toothpicks from the chicken before serving.

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