Chicken Parmesan

Ingredients:

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

Directions:

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

Ingredients:

• 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

Directions:

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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