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)
Preparation
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.
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 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.
