Monday, September 14, 2009
Spinach Cheese Stuffed Chicken
4 oz. (1/2 of an 8 oz. pkg.) Cream Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed and well drained
1 1/4 cups shredded mozzarella cheese, divided
1/2 cup shredded fresh Parmesan Cheese Blend
6 Tbsp. grated Parmesan cheese, divided
6 sm. boneless skinless chicken breast halves or large tenders
1/4 cup milk
1 tsp black pepper, salt, garlic salt, paprika
1-2 packs Ritz Crackers, crushed
1/2 cups spaghetti sauce, heated
Preheat oven to 375F. Mix cream cheese, spinach, 1 cup of Mozzarella cheese, 1/2 cup Parmesan Cheese Blend, and 3 Tbsp. of Parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one end of each breast, roll up chicken tightly. Secure with wooden toothpicks (if needed) and set aside.
Beat egg, milk, and seasonings in shallow bowl. Mix remaining 3 Tbsp. of Parmesan cheese and the cracker crumbs in a separate shallow bowl. Dip chicken bundles in egg mixture, then roll in crumb mixture. Please, seam-side down on a greased baking sheet.
3) Bake for 30 minutes for chicken breast, 20-25 minutes for tenders, or until chicken is cooked through no longer pink in the middle. Remove and discard toothpicks. Serve topped with spaghetti sauce and remaining 1/4 cup of Mozzarella cheese.