Stuffed Chicken Parmesan

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 234.6
  • Total Fat: 4.5 g
  • Cholesterol: 77.1 mg
  • Sodium: 632.8 mg
  • Total Carbs: 12.0 g
  • Dietary Fiber: 2.2 g
  • Protein: 35.9 g

View full nutritional breakdown of Stuffed Chicken Parmesan calories by ingredient
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Submitted by:


I got this recipe from "eat better america" and modified it slightly. I got this recipe from "eat better america" and modified it slightly.
Number of Servings: 6


    6 boneless skinless chicken breasts (about 5oz each)
    1 box (10oz) frozen spinach, thawed & well drained
    2oz Philadelphia fat free cream cheese, softened
    1/2 cup Kroger italian blend shredded cheese, divided
    1tsp dried basil leaves, divided
    1 clove garlic, finely chopped
    1/4c. fat-free egg product
    12 wheat crackers, crushed (about 1/2c.)
    1/2tsp black pepper
    1 cup Ragu Light Tomato & Basil pasta sauce


1) Heat oven to 375 degrees. 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, 1/4 c. of italian cheese, 1/2tsp bail 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 tsp 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 remaining italian cheese. Bake 10 to 15 minutes longer or until thermometer inserted in center of chicken reads 165 degrees. Remove toothpicks from chicken before eating.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user KEMMA71.

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