Skinny Stuffed Chicken Parmesan

Ingredients

• 30 oz chicken breast boneless skinless
• 10 oz pkt spinach frozen organic thawed drained well cascadian farm®
• 0.3 cup parmesan shredded
• 0.5 teaspoon basil dried
• 1 clove garlic finely chopped
• 0.3 cup eggs fat-free
• 0.5 cup keebler® town house toppers® wheat crackers stone-ground crushed
• 1 teaspoon basil dried
• 0.5 teaspoon pepper 
• 1 cup pasta sauce italian organic
• 1 oz mozzarella cheese shredded

Equipment

• bowl
• oven
• plastic wrap
• baking pan
• toothpicks
• kitchen thermometer
• rolling pin
• meat tenderizer
• glass baking pan

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.
3. Spread about 1 tablespoon spinach mixture over each chicken breast; roll up tightly. If necessary, secure with toothpicks.
4. 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.
5. Place seam side down in baking dish.
6. Bake uncovered 20 minutes.
7. Pour pasta sauce over chicken; sprinkle with mozzarella cheese.
8. Bake 10 to 15 minutes longer or until thermometer inserted in center of chicken reads 165°F.
9. Remove toothpicks from chicken before eating.