Stuffed Chicken Parmesan

By StoneFaery

  • 6 boneless chicken breasts (about 5oz.)

  • 1 box (10oz) frozen spinach, thawed, drained

  • 2 oz,1/3 less fat cream cheese, softened

  • 1/4 cup shredded parmesan cheese

  • 1 clove garlic

  • 1/4 cup fat free egg product

  • 12 wheat crackers, crushed (approx. 1/2 cup)

  • 1 tsp. dried basil

  • 1/2 tsp. pepper

  • 1 cup pasta sauce

  • 1/4 cup shredded mozzarella cheese

  1. Heat oven to 375 F. Spray 13x9 glass baking dish with cooking spray.

  2. Pound each chicken breast to about 1/4" thickness.

  3. Mix spinach, cream cheese, parmesan cheese, 1/2 tsp. basil and garlic until blended. Spread about 1 TBS. spinach mixture over each chicken breast, roll up tightly. If needed, use toothpicks to secure.

  4. In small shallow bowl, place egg product. In another small bowl, mix cracker crumbs, 1 tsp. basil and the pepper. Dip each chicken breast into egg product, coat with crumbs, place seam side down in baking dish.

  5. Bake uncovered 20 min. Pour pasta sauce over chicken, sprinkle with mozzarella. Bake 15-20 min. longer. If using meat thermometer, 165 is what it should read when done.

Nutritional Facts

Calories 290
Total Fat 11g
Cholesterol 100mg
Sodium 450mg
Carbs 10g
Protein 38g

dinner ultra-low-carb chicken/poultry high protein crackers garlic mozzarella cheese parmesan cream cheese spinach chicken iron calcium bake

4 replies

Low Carb Liz
Low Carb Liz 2015-03-11 10:51:02 -0500 Report

sounds good but to cut down on carbs use crushed pork skins(0 carbs) instead of cracker crumbs(wheat are no better than saltines)