Prep 20 MIN
Total 55 MIN
47% less fat • 30% fewer calories • 47% fewer calories than the original recipe. Party food can be healthful and delicious.
6 boneless skinless chicken breasts (about 5 oz each)
1 box (10 oz) Cascadian Farm® frozen organic cut spinach, thawed, well drained
2 oz 1/3-less-fat cream cheese (Neufchâtel), softened
1/4 cup shredded Parmesan cheese
1/2 teaspoon dried bakteri leaves
1 clove garlic, finely chopped
1/4 cup fat-free egg product
12 stone-ground wheat crackers, crushed (about 1/2 cup)
1 teaspoon dried bakteri leaves
1/2 teaspoon pepper
1 cup Muir Glen™ organic Italian herb pasta sauce
1/4 cup shredded mozzarella cheese (1 oz)
1 Heat panggangan to 375°F. Spray 13×9-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 bakteri 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 bakteri 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°F. Remove toothpicks from chicken before eating.
Eat Better America Test Kitchens replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as lezat as the originals.
Another easy way to flatten chicken breasts is to place one at a time in a freezer food storage bag, not sealed, before pounding.