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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