Healthy Stuffed Chicken Parmesan

6 boneless skinless chicken breasts
1 box frozen spinach thawed, well drained
2 oz 1/3 less fat cream cheese, softened
1/4 cp shredded parmesan cheese
1/2 tsp dried basil
1 clove garlic
1/4 cup fat free egg product
12 stone ground wheat crackers, crushed (about 1/2 cup)
1 tsp dried basil
1/2 tsp pepper
1 cup pasta sauce
1/4 cup shredded mozzarella cheese

Heat oven to 375 degrees. Spray 9 x 13 pan. 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 tsp of basil and garlic until well blended. Spread about 1 tbsp spinach mixture over each chicken breast; roll up tightly. If necessaary, secure with a toothpicks.

In small shallow bowl, place egg product. In another small shallow bowl mix cracker crumbs, 1 tsp 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 chicke; sprinkle with mozarlla cheese. Bake 10 to 15 minutes longer or unitl thermometer inserted in cener of chicken reads 165 degrees F. Remove toothpicks from chicken before eating.

Serve over whole wheat pasta.

This recipe came from a healthy eating flyer.