Very Healthy Stuffed Chicken Parmasan with spinach! Yummy!!

Ingredients:

• 6 boneless skinless chicken breasts (about 5 oz each)
• 1 box (10 oz) frozen cut spinach, thawed, well drained
• 2 oz fat free cream cheese, softened
• ¼ cup shredded Parmesan cheese
• ½ teaspoon dried basil leaves
• 1 clove garlic, finely chopped
• ¼ cup fat-free egg product
• 12 stone-ground crushed wheat crackers, about 1/2 cup (We needed a lot more than 12 crackers to make ½ cup)
• 1 teaspoon dried basil leaves
• ½ teaspoon pepper
• 1 cup pasta sauce
• ¼ cup shredded mozzarella cheese (1 oz)

Directions:

1. Heat oven to 375°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.

3. Spread about 1 tablespoon spinach mixture over each chicken breast; roll up tightly. If necessary, secure with toothpicks.

3. Spread about 1 tablespoon spinach mixture over each chicken breast; roll up tightly. If necessary, secure with toothpicks.

4. In small shallow bowl, place egg product. In another small shallow bowl, mix cracker crumbs, 1 teaspoon basil and the pepper.

5. Dip each chicken breast into egg product; coat with crumb mixture. Place seam side down in baking dish.

6. 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.

Enjoy!!!!

Chicken Marsala MMM Good

Ingredients

• 4 (1½ pounds total) chicken breast cutlets, cleaned, patted dry, and pounded to uniform thickness
• ½ cup flour, seasoned with Fairway Sea Salt and Fairway Tellicherry Pepper
• Fairway Extra Virgin Olive Oil
• 2 shallots, chopped
• 3 cloves garlic, chopped
• ½ pound shitake mushrooms, sliced
• ½ pound beech mushrooms, sliced
• ¼ pound baby bella mushrooms, sliced
• 1 cup Fairway Fresh Marinara Sauce
• 1½ cup marsala wine
• ½ cup chicken stock
• ½ bunch scallions, thinly sliced

Directions 

1. Add the olive oil to a heavy pan so there is a 1-inch deep layer and bring it to medium heat.
2. Coat the chicken cutlets in the seasoned flour and shake to remove any excess.
3. Add the floured chicken to the hot pan and cook until the chicken is lightly brown on both sides.
4. Remove the chicken from the pan and set it aside.
5. To the same pan, add the shallots, garlic, and all of the sliced mushrooms. Sauté for 1 to 2 minutes.
6. Add the marinara sauce and continue to cook for 3 minutes, stirring constantly.
7. Add the remainder of the seasoned flour and the marsala wine to the tomato and mushroom mixture.
8. Let simmer for 1 minute, then add the chicken stock and stir to combine everything.
9. Add the cooked chicken back into the pan and cook for 2 more minutes.
10. Plate the chicken from the pan and top it with the pan sauce. Garnish with scallions.

MMMM good!!