4 boneless skinless chicken breasts
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
½ cup part-skim ricotta cheese
⅓ cup beaten egg whites or Egg Beaters
3 ounces fresh mozzarella cheese, thinly slice
1 cup marinara sauce
fresh basil for topping
Preheat the oven to 450 degrees.
Cut the chicken breasts in half and pound the pieces until they are thin and have expanded in surface area.
Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside.
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.
Grease the bottom of a large baking dish with cooking oil. 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. While holding seam area closed, 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 leaving a slight space between each piece allows the breadcrumbs to become brown and crispy.
Bake for 25 minutes or until the chicken should be cooked through 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.