Ingredients:
- 4 thin chicken cutlets, 3 oz each (4 chicken breasts pounded thin)
- 1/2 cup Italian seasoned breadcrumbs (you can substitute whole wheat or panko crumbs or a mixture of both. Just remember to add Italian seasoning if you do)
- 1/4 cup grated parmesan cheese, divided
- 2 eggs – use the egg whites only
- 5 oz frozen spinach or frozen kale, thawed and squeezed dry of any liquid
- 6 tbsp part skim ricotta cheese
- 6 oz part skim mozzarella
- olive oil non-stick spray (I use my Misto)
- 1 cup of your favorite marinara sauce (this makes a difference in taste. I prefer Mezzetta)
- salt and pepper to taste
Directions:
- Preheat oven to 450°. Lightly spray a baking dish with olive oil or non-stick spray.
- Season chicken with salt and pepper.
- In a bowl, combine breadcrumbs and half of the 1/4 cup grated parmesan cheese
- In a separate bowl, add egg whites from the 2 eggs.
- Finely chop about 1.5 oz of mozzarella cheese. In another bowl, mix together mozzarella cheese, remaining parmesan cheese, ricotta cheese, spinach or kale and 2 tbsp egg whites.
- Lay chicken cutlets on a cutting board and spread the spinach/kale cheese mixture on each cutlet. Evenly divide cheese mixture between the 4 cutlets.
- Roll each chicken cutlet.
- Dip chicken roll into egg whites and then breadcrumbs. Place seam side down into the baking dish (no need for toothpicks). Repeat with remaining chicken rolls.
- Lightly spray the tops of the chicken with olive oil.
- Bake for 25 minutes. Remove from oven, top with sauce and slices of mozzarella cheese.
- Bake for another 3 – 4 minutes, until cheese is melted.
- Optional – top with fresh basil.
**Adapted from Skinny Taste. Original recipe here: http://www.skinnytaste.com/2011/04/chicken-rollatini-with-spinach-alla.html