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- 2 lbs. boneless skinless chicken breasts (8 4-ounce pieces)
- 1 cup whole wheat Italian style bread crumbs
- 6 tablespoons grated Parmesan cheese, divided
- 5 ounces fresh baby spinach
- 1 clove minced garlic and olive oil for sauteeing
- 1/2 cup part-skim ricotta cheese
- 1/3 cup beaten egg whites (I used something similar to Egg
Beaters) - 3 ounces fresh mozzarella cheese, thinly sliced
- 1 cup marinara sauce
- fresh basil for topping
- Prep the chicken: Cut the chicken into 8 pieces and pound
the pieces until they are thin (for quick cooking) and have expanded in surface
area (for more filling). Place the breadcrumbs in a shallow bowl with 2
tablespoons of Parmesan cheese and set aside. - Prep the filling: Chop the spinach and saute it with the
garlic and just a drizzle of olive oil for 2-3 minutes or until just barely
wilted. Combine the sauteed spinach with the ricotta, Parmesan cheese, and 2-3
tablespoons of the egg whites. Place the remaining egg whites in a separate
shallow bowl and set aside. - Assemble the chicken: Oil the bottom of a large baking dish
and preheat the oven to 450 degrees. Place one piece of chicken on a flat
working surface. Put a spoonful of ricotta-spinach filling right in the middle
and roll the chicken up so that the edges meet to form a “seam”. Dip the entire
chicken roll in egg whites, and then roll it in the breadcrumbs. Place in a
baking dish, seam side down. Repeat for the remaining 7 pieces of chicken. Bake
for 25 minutes. - Finishing touches: After 25 minutes, the chicken should be
cooked through (white on the inside) and browned on the top. Cover the chicken
with the marinara sauce and slices of fresh Mozzarella. Bake for another 3-5
minutes or until cheese is melting. Sprinkle with fresh basil.
This Recipe adapted from >>>> Click Here
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