Yep. Another stuffed chicken recipe. I just can’t get enough of stuffed chicken, it seems. There are just so many delicious ingredient combinations, and it’s such a great way to add flavor to a bland chicken breast. In this version, chicken breasts are filled with a blend of spinach, cream cheese, and mozzarella, and then they’re rolled in a buttery, salty, crumbly crust of crackers and parmesan cheese. And they’re baked, so they’re a lot healthier for you. There’s nothing not to love.
In the interest of full disclosure, I should tell you that I served these atop a pile of Pasta Roni’s parmesan cheese noodles, to which I added about half a cup of store-bought marinara. And it was delicious. And I am unashamed.
Parmesan-Crusted Stuffed Chicken
adapted from Kraft Foods
4 ounces cream cheese, softened
1 package frozen chopped spinach, thawed and well-drained
1 cup shredded mozzarella cheese
6 tablespoons grated parmesan cheese, divided
Salt and pepper to taste
6 small boneless skinless chicken breast halves (about 1 1/2 pounds), pounded to 1/4-inch thickness
10 Ritz crackers, crushed (about 1/2 cup)
Spaghetti sauce, if desired
1. Heat oven to 375 degrees.
2. Mix cream cheese, spinach, mozzarella, 3 tablespoons parmesan, and salt and pepper to taste until well blended; spread onto chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired.
3. Beat egg in shallow dish. Mix remaining parmesan and cracker crumbs in separate shallow dish. Dip chicken in egg, then roll in crumb mixture to evenly coat. Place, seam-sides down, in 13 x 9-inch baking dish sprayed with cooking spray.
4. Bake 30 minutes or until chicken is done. Remove and discard toothpicks, if using. Serve chicken topped with spaghetti sauce, if desired.