MamasHealth.com Home Chicken Recipes Bacon-wrapped chicken Chicken avocado Chicken salad sandwich Chicken curry Chicken parmesan Chicken pate Chicken & rice Chicken stir fry Coriander chicken Creole Chicken Divan Grilled sandwich Hawaiian chicken Honey chicken Indian chicken Italian chicken Italian chicken nuggets Leaf-wrapped chicken Lemon mustard chicken Lime chicken Margarita chicken Onion garlic chicken Orange chicken Poppyseed chicken Ritz chicken Spinach chicken Zesty Chicken Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Cooking tips Food Delivery Programs Ingredient Substitutions Inexpensive Ovens Mama's kitchen dilemmas Types of Steak Wine info	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: PREHEAT oven to 375°F. Pour sauce into 13x9-inch baking dish. Carefully stir in 4 Tbsp. (1/4 cup) of the Parmesan cheese. Add chicken; turn over to evenly coat both sides with sauce. Cover with foil. BAKE 30 min. Uncover. TOP with mozzarella cheese and remaining 2 Tbsp. Parmesan cheese; continue baking 5 min. or until chicken is cooked through and cheese is melted. 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: PREHEAT oven to 350°F. Combine tomatoes with their liquid, 1/2 cup of the cheese, the basil and dry stuffing mix; stir just until moistened. PLACE 2 chicken breast halves in large freezer-weight resealable plastic bag. Pound chicken with side of heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick. Repeat with remaining chicken breast halves, adding 2 at a time to bag. Place chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture. Starting at one of the narrow ends, tightly roll up chicken. Place, seam-sides down, in 13x9-inch baking dish. Drizzle evenly with dressing. BAKE 40 min. Sprinkle with remaining 3/4 cup cheese. Bake an additional 5 min. or until chicken is cooked through (170°F) and cheese is melted.	Conflicts with step-children My battle with migraines: A true personal story Save money in the kitchen $900 MamasHealth Scholarship
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