I just love Italian food and since I can't have my favorite, Baked Ziti, on nights when I'm craving tomato sauciness, these roll ups hit the spot. If you're not watching the carbs so much, feel free to add bread crumbs to the dipping process after chicken has been coated with egg whites. I served this over pasta for my hubby and I had nice greek salad to top it off. I had leftovers for a few days and had the Teacher's Lounge smelling yummy when I re-heated the next day. Give it whirl!
Ingredients:
Adapted from SkinnyTaste
- 6-8 thin chicken cutlets (I just sliced my regular chicken breasts in half)
- 1/2 cup grated parmesan cheese
- 6 tbsp egg whites or egg substitute
- 5 oz frozen spinach, thoroughly squeeze dried
- 6 tbsp part skim ricotta cheese
- 1/4 low-fat shredded mozzarella
- 6 oz part skim mozzarella (I used Polly-O)
- non-stick cooking spray
- 1 cup no sugar added marinara sauce (I use Trader Joe's Traditional Marinara Sauce)
- salt, pepper, and garlic salt to taste
Directions:
- Season cutlets with salt, pepper, and garlic salt then preheat oven to 450. Lightly spray baking dish with non-stick spray.
- Place 4 tbsp egg whites and 1/4 cup of grated parmesan into two separate bowls.
- In another bowl, combine shredded mozzarella with spinach and remaining parmesan cheese, 2 tbsp egg whites, 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 whites then in grated parmesan and place seam side down in a baking dish. Repeat with remaining chicken. When finished, cover with more grated parmesan to fill in empty places. (optional)
- Bake 25 minutes and remove from oven. Top with sauce then a layer of mozzarella cheese.
- Return to oven and bake for 3 more minutes or until cheese is melted and bubbling. Serve with a bit more sauce on the side.
