Baked Mozzarella Chicken Rolls

Baked Mozzarella Chicken Rolls: easy, delicious, and beautiful with fresh basil and a delicious tomato sauce. This meal has summer dinner written all over it.

Ingredients

• 2 lbs. boneless skinless chicken breasts (8 4-ounce pieces)
• 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 for sauteeing
• 1/2 cup part-skim ricotta cheese
• 1/3 cup beaten egg whites (I used something similar to Egg Beaters)
• 3 ounces fresh mozzarella cheese, thinly sliced
• 1 cup marinara sauce
• fresh basil for topping

Instructions

1. Prep the chicken: Cut the chicken into 8 pieces and pound the pieces until they are thin (for quick cooking) and have expanded in surface area (for more filling). Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside.
2. Prep the filling: 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.
3. Assemble the chicken: Oil the bottom of a large baking dish and preheat the oven to 450 degrees. 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”. 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. Bake for 25 minutes.

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