……it was well worth the wait!!!
The recipe below was supposed to be yesterday’s dinner, but I just ran out of steam! After going to a “moms’ night out” Thursday, dinner with friends Friday, tailgate and football game Saturday, and the aquarium yesterday, I was tapped out. But today, I was determined to get back to cooking!
Spinach Stuffed Chicken Breast
4 boneless, skinless
1/2 cup Italian seasoned breadcrumbs
1/4 cup grated parmesan cheese
6 tablespoons egg whites or egg beaters, divided
5 oz frozen spinach, squeezed dry of any liquid
15 oz part skim ricotta cheese, divided
10 oz reduced fat shredded mozzarella, divided
olive oil non-stick spray
1 jar pasta sauce (about 16 oz)
salt and pepper to taste
Preheat oven to 450 degrees. Lightly spray a glass baking dish with cooking spray.
Cut pocket in thick side of each chicken, being careful not to cut through the other side (like in the cordon-bleu chicken recipe).
In a bowl, combine breadcrumbs and 1/4 cup grated cheese (for coating).
In another bowl, 1/4 cup egg beaters or egg whites (for coating).
In a third bowl, combine spinach, 1/4 cup mozzarella, 2 tbsp egg substitute, and 1/2 cup ricotta cheese.
Divide cheese and spinach mixture evenly among the chicken breasts, and fill pockets. Seal chicken breasts with a toothpick. Season chicken with salt and pepper.
Coat each chicken with egg, and then breadcrumb mixture. Repeat with remaining 3 pieces of chicken. Place in greased baking dish. Spray top of chicken lightly with cooking spray.
Bake at 450 degrees for 25 minutes, or until chicken is cooked through.
Meanwhile, in a small saucepan, combine pasta sauce and remaining ricotta cheese. Heat through.
Remove chicken from the oven, top with sauce and desired mozzarella cheese. Bake an additional 3-5 minutes, or until cheese is melted. Let rest about 5 minutes before serving.
**Recipe adapted from: Skinny Taste
I served this along with steamed broccoli, seasoned with salt and pepper to taste.