Spinach-Stuffed Chicken Parmesan

  Chicken & Turkey

Every time I buy a loaf of bread, I use the heels to make bread crumbs. Just pop them in the toasters and crush them into a labeled baggie. That way I always have them on hand for quick recipes like this.

Spinach-Stuffed Chicken Parmesan

Average Rating: 0

TOTAL TIME: Prep: 25 min. Bake: 30 min.
YIELD: 4 servings.

Ingredients

  • 4 cups fresh spinach
  • 2 garlic cloves, minced
  • 2 teaspoons olive oil
  • 2 tablespoons grated Parmesan cheese, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 cup dry whole wheat bread crumbs
  • 1 large egg, lightly beaten
  • 2 cans (8 ounces each) no-salt-added tomato sauce
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 3/4 cup shredded part-skim mozzarella cheese

Instructions

  • 1. Preheat oven to 375°. In a large skillet, cook and stir spinach and garlic in oil just until wilted. Drain. Stir in 1 tablespoon Parmesan cheese, salt and pepper.
  • 2. Pound chicken breasts with a meat mallet to 1/4-in. thickness. Spread each with 1 tablespoon spinach mixture. Fold chicken in half, enclosing filling; secure with toothpicks.
  • 3. Place bread crumbs and egg in separate shallow bowls. Dip chicken in egg, then roll in crumbs to coat. Place seam side down in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, 20 minutes.
  • 4. Meanwhile, in a large bowl, combine tomato sauce, basil and oregano. Pour over chicken. Sprinkle with mozzarella cheese and remaining Parmesan cheese. Bake, uncovered, 10-15 minutes longer or until a thermometer reads 165°. Discard toothpicks before serving.

Nutrition Facts

1 stuffed chicken breast half with 1/2 cup sauce: 281 calories, 10g fat (4g saturated fat), 104mg cholesterol, 432mg sodium, 14g carbohydrate (7g sugars, 2g fiber), 31g protein.
Diabetic Exchanges:
4 lean meat, 1 starch, 1/2 fat.

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