Categories: Dinner

Ingredients

• 6 boneless skinless chicken breasts
• 1 box frozen cut spinach, thawed, well drained (10 oz)
• 2 oz Neufchatel, softened
• 1/4 cup shredded parmesan cheese
• 1/2 teaspoon dried basil leaves
• 1/2 teaspoon pepper
• 1 cup italian herb pasta sauce
• 1/4 cup shredded mozzarella cheese (1 oz)

Directions

1. Heat oven to 375 degrees. 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 basil 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 basil and the pepper. Dip each chicken breast into egg product, coat with crumbmixture. Place seam side down baking dish.

4. Bake uncovered 20 minutes. Pour pasta sauce over chicken, sprinkle with mozzerlla cheese. Bake 10 to 15 minutes longer.

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