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!!!!