Summer's blog. We really liked it and will definitely be having it again soon!
6 boneless skinless chicken breasts
1 box (10 oz) frozen spinach, thawed, well drained (I used 6 oz. of fresh and cooked it first.)
2 oz cream cheese, softened
1/4 cup shredded parmesan cheese
1/2 tsp dried basil leaves
1 clove garlic, finely chopped
1 egg or 1/4 cup egg product
1 cup Italian bread crumbs (you can use more if needed)
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 tbsp spinach mixture over each chicken breast; roll up tightly and secure with toothpicks. In a shallow dish/bowl, beat the egg (or put in egg product). In another shallow dish, place bread crumbs. Dip each chicken breast into egg; then 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.