- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 226.3
- Total Fat: 5.6 g
- Cholesterol: 91.8 mg
- Sodium: 635.0 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 1.9 g
- Protein: 35.6 g
Stuffed Chicken Parm (Healthier Version)Submitted by: ARIANNAJOYKILL
IntroductionThis recipe is one of my new favorites, 30% fewer calories and almost half the fat! Plus it's great reheated and just a filling meal on it's own. This recipe is one of my new favorites, 30% fewer calories and almost half the fat! Plus it's great reheated and just a filling meal on it's own.
6 boneless skinless chicken breasts (about 5 oz each)
1 10 oz organic cut spinach (if frozen, thaw and drain)
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
1/4 cup shredded mozzarella cheese (1 oz)
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. Secure with toothpicks.
3. In a shallow bowl, place egg product. In another 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.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user ARIANNAJOYKILL.