Tuesday, July 14, 2009

Chicken Parmesan

4 oz. cream cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed and very well drained
1 1/4 cups shredded Mozzarella cheese
6 Tbs. grated Parmesan cheese
6 small boneless, skinless chicken breasts, pounded to 1/4" thickness
1 egg
1/2 cup Ritz crackers
1 1/2 cups spaghetti sauce, heated

Preheat oven to 375 degrees. Mix cream cheese, spinach, 1 cup of mozzarella and 3 Tbl. Parmesan until well blended. Spread over chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks. Beat egg in a shallow dish. In another dish mix 3 Tbl. Parmesan and cracker crumbs. Dip chicken into egg, then roll in crumb mixture. Place, seam-side down in a 13 x 9" baking dish sprayed with non-stick spray. Bake 30 minutes or until chicken is done. Remove and discard toothpicks. Serve topped with spaghetti sauce and remaining mozzarella.

Changes - If you don't like spinach try chopped broccoli. This dish is also great when you replace the spaghetti sauce with Alfredo sauce.

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