Ingredients
4 cups fresh spinach2 garlic cloves, minced2 teaspoons olive oil2 tablespoons grated Parmesan cheese, divided1/4 teaspoon salt1/4 teaspoon pepper4 boneless skinless chicken breast halves (4 ounces each)1/2 cup dry whole wheat bread crumbs1 large egg, lightly beaten2 cans (8 ounces each) no-salt-added tomato sauce1 teaspoon dried basil1 teaspoon dried oregano3/4 cup shredded part-skim mozzarella cheese
Preparation
Preheat oven to 375°. In a large skillet, cook and stir spinach and garlic in oil just until wilted. Drain. Stir in 1 tablespoon Parmesan cheese, salt and pepper.
Pound chicken breasts with a meat mallet to 1/4-in. thickness. Spread each with 1 tablespoon spinach mixture. Fold chicken in half, enclosing filling; secure with toothpicks.
Place bread crumbs and egg in separate shallow bowls. Dip chicken in egg, then roll in crumbs to coat. Place seam side down in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, 20 minutes.
Meanwhile, in a large bowl, combine tomato sauce, basil and oregano. Pour over chicken. Sprinkle with mozzarella cheese and remaining Parmesan cheese. Bake, uncovered, 10-15 minutes longer or until a thermometer reads 165°. Discard toothpicks before serving.
