Chicken Rollatini & Spinach Parmigiana

By theMoxie

Ingredients

• 8 thin Chicken Cutlets, 3 oz each
• 1/2 Cup Whole Wheat Italian seasoned breadcrumbs
• 1/4 Cup Parmesan cheese, grated & divided
• 6 Tbsp. egg whites or egg beaters
• 5 oz Frozen Spinach, squeezed dry of any liquid
• 6 Tbsp. part skim ricotta cheese
• 6 oz part skim Mozzarella
• non-stick spray
• 1 Cup marinara sauce
• Salt and pepper to taste

Details

Servings 1
Adapted from thescienceofeating.com

Preparation

Step 1

Wash and dry cutlets, season with salt and pepper.Preheat oven to 450 degrees & lightly spray a baking dish with non-stick spray.

Combine breadcrumbs and 2 Tbsp. grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another.

Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach, 2 tbsp egg beaters, and ricotta cheese.

Lay chicken cutlets down on a working surface and spread 2 Tbsp. of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.

Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish, repeat with the remaining chicken.

When finished, lightly spray with olive oil. Bake 25 minutes. Remove from oven, top with sauce then cheese.Bake until cheese is melted and bubbling, about 3 more minutes.

Serve with additional sauce on the side and a big green salad.