Chicken Rollatini with Spinach alla Parmigiana

From www.skinnytaste.com
Gina's Weight Watcher Recipes

• 8 thin chicken cutlets, 3 oz each
• 1/2 cup whole wheat Italian seasoned breadcrumbs
• 1/4 cup grated parmesan cheese, divided
• 6 tablespoons egg whites or egg beaters
• 5 oz frozen spinach, squeezed dry of any liquid
• 6 tbsp part skim ricotta cheese
• 6 oz part skim mozzarella (I used Polly-O)
• olive oil non-stick spray (I use my Misto)
• 1 cup pomodoro sauce or your favorite marinara sauce
• salt and pepper to taste

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,

lightlyspray

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.