Chicken and Spinach Rolls

Servings: 3

Preheat oven to 450 degrees. Thaw spinach ahead of time or pop it in the microwave on defrost.  Make sure you ring it out and get any excess moisture before use!

• 2 chicken breasts
• panko bread crumbs
• 1 egg white
• 1/4 cup parmesan cheese
• 1/2 package frozen spinach
• 2 Tbsp part skim ricotta cheese
• 1/4 cup shredded part skim mozzarella
• 1 recipe of my Go To Tomato Sauce

Place each breast on a cutting board, and put one hand on the top.  Slice the breast parallel to the cutting board creating a pocket.  Keep cutting in the same motion until you have cut the breast into two thin slices.  Cover in wax paper and pound with meat tenderizer or other heavy flat object (fry skillet works well!) until breast half is very thin.  Repeat with other half and other breast.  This leaves you with 4 very thin chicken breasts.  Cut all in half  width wise for 8 pieces total.  Season lightly with salt.

In a bowl, combine mozzarella (leave a pinch for the top), ricotta, spinach and parmesan.  Put forkful onto chicken breast and then roll the breast around the cheesey mixture.  Dip the roll into the egg white and then place into baking dish.

Repeat 8 times.  When done, sprinkle panko onto of chicken rolls.

Place into oven for 15-25 minutes, or until panko is slightly golden.  Meanwhile, you can prepare the tomato sauce or open your store bought marinara/ tomato sauce (although it won’t be as delicious or cost effective as my recipe…)

Pour tomato sauce over chicken rolls and sprinkle reserved pinch of mozzarella on top and put back into oven.  If you are starving at this point, you can switch the oven to broil and just remove it when the cheese is brown and bubbly.  If you can wait, leave in oven at 450 until cheese is brown and bubbly.

Serve with your favorite veggie or side dish.