6 boneless skinless chicken breasts1 box (10 oz) frozen spinach, thawed, well drained
2 oz cream cheese, softened
1/4 cup shredded parmesan cheese
1/2 tsp dried basil leaves
1 clove garlic, finely chopped
1/4 cup egg product
12 stone-ground wheat crackers, crushed (about 1/2 cup)...I use more
1 tsp dried basil leaves
1/2 tsp pepper
1 cup Italian herb pasta sauce
1/4 cup shredded mozzarella cheese (1 oz)
Preheat oven to 375 degrees. Spray 9x13-inch glass baking dish with cooking spray. Between pieces of plastic wrap, place chicken between plastic and pound until 1/4 inch thick
In medium bowl, mix spinach, cream cheese, parmesan cheese, 1/2 tsp basil, and garlic until blended. Spread about 1 tblsp spinach mixture over each chicken breast; roll up tightly and secure with toothpicks.
In a shallow dish/bowl, place egg product. In another shallow dish, place cracker crumbs, 1 tsp basil and pepper. Dip each chicken breast into egg product; coat with crumb mixture. Place seam side down in baking dish.
Bake uncovered 25 minutes. Pour pasta sauce over chicken; sprinkle with mozzarella cheese. Bake 10-15 min longer or until thermometer inserted in center of chicken reads 165 degrees. Remove toothpicks from chicken before eating.
