Stuffed Chicken Parmesan

• 6 boneless skinless chicken breasts (about 5 oz. each)
• 1 box (10) Cascadian Farm organic frozen spinach, thawed, well drained
• 2 oz. 1/3-less-fat cream cheese (Neufchatel), softened
• 1/4 cup shredded Parmesan cheese
• 1/2 tsp. dried basil leaves
• 1 clove garlic, finely chopped
• 1/4 cup fat-free egg product
• 12 stone-ground wheat crackers, crushed (about 1/2 cup)
• 1 tsp. dried basil leaves
• 1/2 tsp. pepper
• 1 cup Muir Glen organic Italian herb pasta sauce
• 1/4 cup shredded mozzarella cheese (1 oz)

1. 1 Heat oven to 375F.
2. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
3. 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.
4. 2 In medium bowl, mix spinach, cream cheese, Parmesan cheese, 1/2 teaspoon basil and the garlic until blended.
5. Spread about 1 tablespoon spinach mixture over each chicken breast; roll up tightly.
6. If necessary, secure with toothpicks.
7. 3 In small shallow bowl, place egg product.
8. In another small shallow bowl, mix cracker crumbs, 1 teaspoon basil and the pepper.
9. Dip each chicken breast into egg product; coat with crumb mixture.
10. Place seam side down in baking dish.
11. 4 Bake uncovered 20 minutes.
12. Pour pasta sauce over chicken; sprinkle with mozzarella cheese.
13. Bake 10 to 15 minutes longer or until thermometer inserted in center of chicken reads 165F.
14. Remove toothpicks from chicken before eating.

chicken breasts, cascadian, cream cheese, parmesan cheese, basil, clove garlic, egg, stoneground wheat crackers, basil, pepper, italian herb pasta sauce, mozzarella cheese

Taken from www.foodgeeks.com/recipes/21363 (may not work)