- 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
- HEAT oven to 375ºF.
- 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.
- 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 13×9-inch baking dish sprayed with cooking spray.
- 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
Nutrition
Calories 183
Fat 2g
Sat Fat 1g
Cholesterol 70mg
Sodium 756mg
Potassium 65mg
Carbs 12g
Fiber 1g
Sugars 1g
Protein 30g
Holly’s Healthy Home Cooking 