Healthified Stuffed Chicken Parmesan

6 boneless skinless chicken breasts (about 5 oz aeach)
1 box (10oz) Fresh organic scut baby spinach,( can used chopped frozen spinach well thawed)
2 oz Neufchatel or 1/3 less fat cream cheesd
1/4 cup shredded Parmesan cheese
1/tsp dried basil
1/4 cup fat free egg product
12 stone ground wheat craackers, crushed (about 1/2 cup)
1 tsp dried basil leaves
1/2 teaspoon pepper
1 cup Muir Gleb organic Italian Herb pasta sauce
1/4 shredded mozarella cheese (1 oz)

290 Calories.(Calories from fat 100); Total Fat 11g (Saturated fat 4 1/2 g. Trans Fat gm.); Cholesterol 110mg; Sodium 450 mg; Total carbohydrate 10g (dietary fiber 2g, Sugars 3 g); Protein 38 g.

Exchanges: 1/2 starch; 0 Other Carbohydrates; 0 Vegetable; 5 very Lean Meat; 1 1//2 Fat Carbohydrate Choices

1. Heat oven to 375. Spray 1339-inch (3 qt) 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 util about 1/4 inch thick.

2.In a medium bowl mix spinach, cream cheese, Parmesan cheese, 1/2 tsp basil and the garlic until blended. Spread about 1 tsp 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 bowl, mix cracker crumbs, 1 teaspoon basil and the pepper. Dip each chicken breast into egg product a, coat with cracker crumbs. Place seam side down in baking dish.

4. Bake uncovered 20 minutes. Poor pasta sauce over chichen; sprinkle with mozzarella cheese. BAke 10 to 15 minutes longer or until the thermometer inserted in center of chicken reads 165. Remove toothpicks before serving.

Serving Size: 1 chicken breast = 1 serving. Total 6 servings