"Healthified" Stuffed Chicken Parmesan
Recipe from Betty Crocker

Party food can be healthful and delicious. It has 47% less fat, 30% fewer calories, and 47% fewer calories than the original recipe.


Healthified Stuffed Chicken Parmesan

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Ingredients
  • 6 
    boneless skinless chicken breasts (about 5 oz each)
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  • 1   box (10 oz)
    Cascadian Farm® frozen organic cut spinach, thawed, well drained
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  • 2   oz
    1/3-less-fat cream cheese (Neufchatel), softened
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  • 1/4   cup
    shredded Parmesan cheese
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  • 1/2   teaspoon
    dried basil leaves
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  • 1 
    clove garlic, finely chopped
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  • 1/4   cup
    fat-free egg product
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  • 12 
    stone-ground wheat crackers, crushed (about 1/2 cup)
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  • 1   teaspoon
    dried basil leaves
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  • 1/2   teaspoon
    pepper
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  • 1   cup
    Muir Glen® organic Italian herb pasta sauce
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  • 1/4   cup
    shredded mozzarella cheese (1 oz)
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Directions
1.
Heat oven to 375 degrees F. 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 165 degrees F. Remove toothpicks from chicken before eating.

High Altitude (3500-6500 ft):
Bake uncovered 25 minutes. Add sauce and cheese; bake 8 to 12 minutes.
Nutrition information
Calories 290 (Calories from Fat 100); Total Fat 11g (Saturated Fat 4.5g, Trans Fat 0g); Cholesterol 100mg; Sodium 450mg; Total Carbohydrate 10g (Dietary Fiber 2g, Sugars 3g); Protein 38g. Daily Values: 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
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