Stuffed Chicken Parmesan

This was actually fairly easy to throw together and is pretty healthy. I'm not a huge fan of chicken parmesean so I thought it was just ok, but my husband enjoyed it. If you like chicken parmesean, you will probably enjoy this dish.

Stuffed Chicken Parmesan

Source: Betty Crocker

Ingredients:

6 boneless, skinless chicken breasts

10oz frozen, cut spinach, thawed and drained

2oz cream cheese, softened

1/4c shredded parmesean cheese

1/2tsp dried basil

1 clove garlic, finely chopped

1/4c egg product (I omitted since I usually coat chicken without egg)

12 crushed wheat crackers (I used breadcrumbs)

2tsp dried basil

1/2tsp pepper

1c pasta sauce

1/2c shredded mozzarella cheese

Directions:

Heat oven to 375. Spray baking dish with cooking spray. Between pieces of plastic wrap, gently pound chicken to 1/4in thick.

Mix spinach, cream cheese, parmesan cheese, 1/2tsp basil, and garlic. Spread about 1tbs mixture on each chicken breast. Roll up tightly and secure with toothpicks.

Place egg product in shallow bowl. In another shallow bowl, mix cracker/bread crumbs, remaining basil, and pepper. Dip each chicken breast in egg mixture and then coat with crumb mixture. Place seam side down in baking dish.

Bake uncovered for 20 minutes. Pour pasta sauce over chicken and sprinkle with mozzarella cheese. Bake 10 to 15 more minutes until chicken is done.