Ingredients:
• 2 lbs Skinless Boneless Chicken
Breasts *8-4 oz pieces*
• 1 Cup Whole Wheat Italian Style
Breadcrumbs
• 6 Tbsp Grated Parmesean Cheese
*Divided*
• 5 oz Fresh Baby Spinach
• 1 Clove Minced Garlic And Olive
Oil For Sauteeing
• 1/2 Cup Part-Skim Ricotta Cheese
• 1/2 Cup Beaten Egg White
• 3 oz Fresh Mozrella Cheese *Thinly
Sliced*
• 1 Cup Marinara Sauce
• Fresh Basil For Topping
Instructions:
~Prep The Chicken~
1- Cut the chicken into 8 pieces and poung the pieces until they are thin and expanded in surface area for quick cooking and more filling.
2- Place the breadcrumbs in a shallow bowl with 2 tbsp of parmesean cheese and set aside.
~Prep The Filling~
1- Chop the baby spinach and saute it with the garlic and just a drizzle of olive oil for 2-3 minutes or until just barely wilted.
2- Combine the sauteed spinach with the ricotta, parmesean cheese, and 2-3 tbsp of eggwhites. Place the remaining eggwhites in a seperate shallow bowl and set aside.
~Assemble Chicken~
1- Oil the bottom of a large baking dish and preheat the oven to 450 degrees.
2- Place one piece of chicken on a flat working surface. Put a spoonful of ricotta spinach filling righ into the middle and roll the chicken up so that the edges meet to form a seam.
3- Dip the entire chicken roll in egg whites and then roll it in the breadcrumbs.
4- place in a baking dish, seam side down. Repeat for remaining poeces of chicken. Bake for 25 minutes.
~Finishing Touches~
1- Once chicken is cooked it should be white on the inside and browned on the top.
2- Cover the chicken with marinara sauce and slices of fresh mozarella. Then bake for another 3-5 minutes or until cheese is melting.
3- Lastlt sprinkle with basil and serve.
🍴Enjoy🍴
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