Stuffed Chicken

"Healthified" Stuffed Chicken Parmesan

47% less fat • 30% fewer calories • 47% fewer calories than the original recipe. Party food can be healthful and delicious.

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.	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.
High Altitude (3500-6500 ft): Bake uncovered 25 minutes. Add sauce and cheese; bake 8 to 12 minutes.