Description
Baked chicken breasts rolled with spinach and ricotta topped with pomodoro sauce and melted mozzarella. A dish the whole family will love!
Yield: 8servings | Serving Size: 1piece
Ingredients
8thin chicken cutlets, 3 oz each
1/2cupwhole wheat Italian seasoned breadcrumbs
1/4cupgrated parmesan cheese, divided
6tablespoonsegg whites or egg beaters
5ozfrozen spinach, squeezed dry of any liquid
6tbsppart skim ricotta cheese
6ozpart skim mozzarella, I used Polly-O
olive oil non-stick spray
1cuppomodoro sauce or your favorite marinara sauce
salt and pepper to taste
Instructions
Wash and dry cutlets, season with salt and pepper.
- Preheat oven to 450°. 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 (make sure you squeeze it dry), 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 (no toothpicks needed).
- 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 grated cheese.
Last Step:
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