Subj : 8 X 8 Casseroles - 17
To   : All
From : Dave Drum
Date : Sat Jun 28 2025 23:47:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spinach-Stuffed Chicken Parmesan
 Categories: Poultry, Greens, Breads, Cheese, Herbs
      Yield: 4 servings
 
      4 c  Fresh spinach
      2 cl Garlic; minced
      2 ts Olive oil
      2 tb Grated Parmesan cheese;
           - divided
    1/4 ts (ea) salt & pepper
      4    Boned, skinned chicken
           - breast halves (4 oz ea)
    1/2 c  Dry whole wheat bread
           - crumbs
      1 lg Egg; lightly beaten
     16 oz Tomato sauce
      1 ts Dried basil
      1 ts Dried oregano
    3/4 c  Shredded mozzarella cheese
 
  Set oven @ 375ºF/190ºC.
  
  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" 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.
  
  Kellie Foglio, Salem, Wisconsin
  
  Makes: 4 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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