You don’t miss the butter or cream when making mashed potatoes since broth adds a harmonious, savory flavor.
| Prep Time: | 25 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 cup chopped onion
- ½ cup cream cheese, softened
- 3 tablespoons butter, melted
- 2 tablespoons grated Parmesan cheese
- 2 cups spaghetti sauce
- 2 teaspoons ground black pepper, divided
- 1 teaspoon crushed garlic
- 4 (5 ounce) skinless, boneless chicken cutlets, pounded to 1/4-inch thickness
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 1 1/2-quart loaf pan.
- Combine spinach, onion, cream cheese, butter, and Parmesan cheese in a medium bowl. Lay 1/2 of the spinach mixture over the bottom of the prepared pan.
- Combine spaghetti sauce, 1 teaspoon pepper, and garlic in another bowl.
- Stuff each chicken cutlet with 1/4 of the remaining spinach mixture. Fold in half and place in the pan. Sprinkle with remaining pepper and pour spaghetti sauce mixture over top.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 50 minutes.
Nutrition Facts
| Calories | 494 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 140 mg |
| Dietary Fiber | 6 g |
| Protein | 38 g |
| Saturated Fat | 14 g |
| Sodium | 823 mg |
| Sugars | 13 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |