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Chicken Parmesan


  • 1 jar (26 oz.) spaghetti sauce
  • 6 Tbsp. Grated Parmesan Cheese, divided
  • 6 small boneless skinless chicken breast halves (1-1/2 lb.)
  • 1-1/2 cups Shredded Mozzarella Cheese
  • 12 oz choice of cooked pasta


  1. PREHEAT oven to 375°F.
  2. Pour sauce into 13x9-inch baking dish.
  3. Carefully stir in 4 Tbsp. (1/4 cup) of the Parmesan cheese.
  4. Add chicken; turn over to evenly coat both sides with sauce.
  5. Cover with foil.
  6. BAKE 30 min.
  7. Uncover.
  8. TOP with mozzarella cheese and remaining 2 Tbsp. Parmesan cheese; continue baking 5 min. or until chicken is cooked through and cheese is melted.
  9. Serve over hot cooked pasta.




Stuffed Chicken Breasts


  • 1 can (14-1/2 oz.) Italian-style diced tomatoes, un-drained
  • 1-1/4 cups Shredded Low-Moisture Part-Skim Mozzarella cheese, divided
  • 1/4 cup chopped fresh basil
  • 1 pkg. (6 oz.) Stuffing Mix for Chicken
  • 8 small boneless skinless chicken breast halves (2 lb.)
  • 1/3 cup Roasted Red Pepper Italian with Parmesan Dressing


  1. PREHEAT oven to 350°F.
  2. Combine tomatoes with their liquid, 1/2 cup of the cheese, the basil and dry stuffing mix; stir just until moistened.
  3. PLACE 2 chicken breast halves in large freezer-weight resealable plastic bag.
  4. Pound chicken with side of heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick.
  5. Repeat with remaining chicken breast halves, adding 2 at a time to bag.
  6. Place chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture.
  7. Starting at one of the narrow ends, tightly roll up chicken.
  8. Place, seam-sides down, in 13x9-inch baking dish.
  9. Drizzle evenly with dressing.
  10. BAKE 40 min.
  11. Sprinkle with remaining 3/4 cup cheese.
  12. Bake an additional 5 min. or until chicken is cooked through (170°F) and cheese is melted.

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