Baked Chicken Rolls with Mozzarella

• boneless, skinless chicken breasts2

  8 pieces of 4 ounces each

• whole grain Italian bread breadcrumbs↗1 cup
• grated Parmesan6 tablespoon

  separated

• fresh young spinach↗5 ounce
• minced garlic1

  1 clove and olive oil for sautéing

• part-skim ricotta↗0.5 cup
• beaten egg whites (I used something like Egg Beaters)0.33333333333333 cup
• fresh mozzarella cheese, thinly sliced↗3 ounce
• marinara sauce↗1 cup
• fresh basil for garnish↗

Step-by-step instructions

1. 1

   Chicken preparation: cut the chicken into 8 pieces and pound them thin (for quick cooking) and increase surface area (for more filling). Place the breadcrumbs in a shallow bowl together with 2 tablespoons of Parmesan and set aside.

2. 2

   Filling preparation: chop the spinach and sauté it with garlic and a small amount of olive oil for 2‑3 minutes, or until it just wilts. Mix the sautéed spinach with ricotta, Parmesan, and 2‑3 tablespoons of egg whites. Place the remaining egg whites in a separate shallow bowl and set aside.

3. 3

   Assemble the chicken: oil the bottom of a large baking dish and preheat the oven to 450 °F. Place one chicken piece on a flat surface. Spoon the ricotta‑spinach filling onto the center and roll the chicken so the edges meet, forming a seam. Dip the entire roll in egg whites, then coat in breadcrumbs. Place in the dish seam side down. Repeat with the remaining 7 pieces. Bake for 25 minutes.

4. 4

   Final touch: after 25 minutes the chicken should be cooked through (white) and browned on top. Drizzle the chicken with marinara sauce and slices of fresh mozzarella. Bake another 3‑5 minutes until the cheese melts. Sprinkle with fresh basil.