About Me

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Married, mother of 3, grandmother of 3. I have a 27 year old son that is the Bud-Man(Budweiser delivery driver), I have a 22 year old son that is in the Army National Guard, works full-time for the Guard and attends MTSU as a full-time student, I have a 17 year old a drama queen :)that is a senior in High School,she is also on the swim team.

Monday, October 17, 2011

Monday Blah

It's Monday and I have no excuse not to have a fabulous dinner waiting on my husband when he gets home from work...but to tell ya the truth...I just don't feel like it. It was one of those weekends where I just played too hard and I need to rest now that everyone is back at work and school!

Here is an easy, fabulous meal...and until/unless he see's this... I am gonna let him think that I worked really hard on it :)

Stuffed Chicken Parmesan

6 boneless skinless chicken breasts (about 5 oz each)

1 box (10 oz) frozen organic cut spinach, thawed, well drained

2oz 1/3-less-fat cream cheese (Neufch√Ętel), softened

1/4 cup shredded Parmesan cheese

1/2 teaspoon dried basil leaves

1 clove garlic, finely chopped

2 eggs
1/2 stone-ground wheat crackers, crushed (about 1/2 cup)

1 teaspoon dried basil leaves

1/2 teaspoon pepper

1 organic Italian herb pasta sauce

1/4 cup shredded mozzarella cheese (1 oz)



Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.

In medium bowl, mix spinach, cream cheese, Parmesan cheese, 1/2 teaspoon basil and the garlic until blended. Spread about 1 tablespoon spinach mixture over each chicken breast; roll up tightly. If necessary, secure with toothpicks.

In small shallow bowl, place egg product. In another small shallow bowl, mix cracker crumbs, 1 teaspoon basil and the pepper. Dip each chicken breast into egg product; coat with crumb mixture. Place seam side down in baking dish

Bake uncovered 20 minutes. Pour pasta sauce over chicken; sprinkle with mozzarella cheese. Bake 10 to 15 minutes longer or until thermometer inserted in center of chicken reads 165°F. Remove toothpicks from chicken before eating.

Now, I am gonna go back to my book, I still have a few hours to waste until I need to start dinner.

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