Breasts - easy stuffed and rolled

By á-47

Ingredients

• nonstick cooking spray
• 4 (4 oz) boneless, skinless chicken breasts, flattened to 1/4"
• 1/2 tea. salt, divided
• fresh ground pepper
• 4 pieces bacon
• 12 oz. spinach, stemmed
• 4 oz. cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 2 egg whites, slightly beaten
• 1 1/4 cups breadcrumbs (regular or Italian style)
• 2 cups jarred marinara sauce
• 1 cup shredded mozzarella cheese

Preparation

Step 1

Preheat oven to 425 degrees. Spray bottom of a casserole pan with nonstick spray.

Sprinkle both sides of chicken with half the salt and pepper to taste

Place bacon in skillet and cook until crisp. Remove bacon and reserve 1 tbsp. grease. Set aside 15-20 large spinach leaves.
Add remaining spinach to skillet and stir until slightly wilted, about 2 minute3s. Remove from heat. transfer wilted spinach into bowl of a food processor. Add cream cheese, parmesan, bacon and remaining salt. Process until just smooth.

Place3 r3eserveed spinach on top of chicken. Place 2 tbsp. of spinach mixture on top and spread. Roll up chicken, dip in egg whites and roll in breadcrumbs. Place seam side down in prepared pan. Bake 25-30 minutes.

Remove from oven. Spoon on marinara sauce and sprinkle with mozzarella. Return to oven and broil 2-3 minutes, until cheese melts.