Chicken Rollatini with Spinach alla Parmigiana

Chicken Rollatini with Spinach alla Parmigiana

• 8 thin chicken cutlets, 3 oz each
• 1/2 c whole wheat italian seasoned breadcrumbs
• 1/4 c grated parmesan cheese, divided
• 6 tablespoones egg whites
• 5 oz spinach (fresh or frozen)
• 6 tbsp part skim ricotta cheese
• 6 oz part skim mozzarella
• olive oil
• 1 c marinara sauce

Wash chicken and season with salt and pepper. Preheat oven to 450.

Combine breadcrumbs and 2 tbsp of grated cheese in a bowl and 1/4 egg whites in another

Add 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach, 2 tbsp egg and ricotta cheese.

Lay chicken cutlets and spread 2 tbsp of spinach-cheese mixture. Loosely roll each one and keep seam side down.

Dip chicken in egg mixture then in breadcrumbs and place seam side down in baking dish. Repeat with remaining chicken and lightly spray with olive oil.

Bake for 45-55 minutes. Remove from one hand top with sauce and cheese.

Bake until cheese is melted