(click the image to view the Betty Crocker recipe site. Image via BettyCrocker.com)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||cup Muir Glen® organic Italian herb pasta sauce|
|1/4||cup shredded mozzarella cheese (1 oz)|
- 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.