Wednesday, March 24, 2010

Chicken Parmesan Bundles

  • 2oz. Fat Free PHILADELPHIA Cream Cheese, softened
  • 1/4 cup canned spinach, well drained
  • 1/4 cup fat free shredded mozzarella cheese
  • 2 1/2 Tbsp. fat free Grated Parmesan Cheese, divided
  • 3/4 lb chicken tenderloins, pounded to 1/4-inch thickness
  • 1/2 eggbeater (2 tbsp)
  • 1/4 cup italian bread crumbs
  • 1/2 cups tomato sauce, canned, heated

  1. HEAT oven to 375ºF.
  2. MIX cream cheese, spinach, mozzarella and 1 1/2 Tbsp. Parmesan until well blended; spread onto chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks.
  3. Place egg beater in a shallow dish. Mix remaining 1 tbsp Parmesan and bread crumbs in separate shallow dish. Dip chicken in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
  4. BAKE 20 min. or until chicken is done (165ºF). Remove and discard toothpicks, if using. Serve topped with tomato sauce and additional parmesan if desired.
Makes 3 servings

Calories 183
Fat 2g
Sat Fat 1g
Cholesterol 70mg
Sodium 756mg
Potassium 65mg
Carbs 12g
Fiber 1g
Sugars 1g
Protein 30g

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