"healthified" Stuffed Chicken Parmesan

Ready in 45 minutes
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named ""healthified" Stuffed Chicken Parmesan"

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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!


Ingredients

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6 boneless skinless chicken breasts; (about 5 oz each)
1 10-oz box Cascadian Farms frozen organic cut spinach, box (1; thawed, well
2 ounces 1/3-less-fat cream cheese; (Neufchatel), softened
1/4 cup Parmesan cheese; shredded
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
1/4 cup mozzarella cheese; (1 oz) shredded

Original recipe makes 6

Servings  

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.

Notes

Nutritional Information

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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Nutritional Information 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 [I posted this recipe.]
mommyof2gals 4 years ago
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