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 fresh spinach (finely chopped)
6 tbsp part skim ricotta cheese
6 oz part skim mozzarella
olive oil non-stick spray
1 cup of your favorite marinara sauce
salt and pepper to taste
Notes/Story: Wash and dry cutlets, season with salt and pepper. Preheat oven to 375 degrees. 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, 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, lightly spray with olive oil.
Bake 35 minutes. Remove from oven, top with sauce then cheese. Bake until cheese is melted and bubbling, about 5 more minutes. Serve with additional sauce on the side and grated cheese.
Made this recipe April 1st, 2012. Mom and I prepared it the night before and then had it for lunch after meeting. Tasted and smelled great!