"healthified" Stuffed Chicken Parmesan
Compared to the original recipe, this version has 47% less fat, 55% less saturated fat and cut the calories by 30%. It's tasty and party friendly, plus the kids love it!
I used Philadelphia Light Cream Cheese w/chives which was excellent!
Yield: 6 Ready in 45 minutes
5 people trying soon
|6 boneless skinless chicken breasts; (about 5 oz each)|
|1 10-oz boxCascadian Farms frozen organic cut spinach, box (1; thawed, well|
|2 ounces1/3-less-fat cream cheese; (Neufchatel), softened|
|1/4 cupParmesan cheese; shredded|
|1/2 teaspoondried basil leaves|
|1 clovegarlic; finely chopped|
|1/4 cupfat-free egg product|
|12 stone-ground wheat crackers; crushed (about 1/2 cup)|
|1 teaspoondried basil leaves|
|1 cupMuir Glen? organic Italian herb pasta sauce|
|1/4 cupmozzarella cheese; (1 oz) shredded|
"healthified" Stuffed Chicken Parmesan Preparation
1. Heat oven to 375F. 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 165F. Remove toothpicks from chicken before eating.
High Altitude (3500-6500 ft): Bake uncovered 25 minutes. Add sauce and cheese; bake 8 to 12 minutes.
1 Serving: Calories 290 (Calories from Fat 100); Total Fat 11g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 100mg; Sodium 450mg; Total Carbohydrate 10g (Dietary Fiber 2g, Sugars 3g); Protein 38g Percent Daily Value*: Vitamin A 80%; Vitamin C 2%; Calcium 15%; Iron 15% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 5 Very Lean Meat; 1 1/2 Fat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
MyPyramid Servings 1/2 c Dairy, 4 oz-equivalents Meat & Beans
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