MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spinach-Stuffed Chicken Parmesan
Categories: Poultry, Greens, Breads, Cheese, Herbs
Yield: 4 servings

4 c Fresh spinach
2 cl Garlic; minced
2 ts Olive oil
2 tb Grated Parmesan cheese;
- divided
1/4 ts (ea) salt & pepper
4 Boned, skinned chicken
- breast halves (4 oz ea)
1/2 c Dry whole wheat bread
- crumbs
1 lg Egg; lightly beaten
16 oz Tomato sauce
1 ts Dried basil
1 ts Dried oregano
3/4 c Shredded mozzarella cheese

Set oven @ 375ºF/190ºC.

In a large skillet, cook and stir spinach and garlic in
oil just until wilted. Drain. Stir in 1 tablespoon
Parmesan cheese, salt and pepper.

Pound chicken breasts with a meat mallet to 1/4-in.
thickness. Spread each with 1 tablespoon spinach
mixture. Fold chicken in half, enclosing filling; secure
with toothpicks.

Place bread crumbs and egg in separate shallow bowls.
Dip chicken in egg, then roll in crumbs to coat. Place
seam side down in an 8" square baking dish coated with
cooking spray. Bake, uncovered, 20 minutes.

Meanwhile, in a large bowl, combine tomato sauce, basil
and oregano. Pour over chicken. Sprinkle with mozzarella
cheese and remaining Parmesan cheese. Bake, uncovered,
10-15 minutes longer or until a thermometer reads 165°.
Discard toothpicks before serving.

Kellie Foglio, Salem, Wisconsin

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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