Instructions

• Preheat oven to 450°F. Lightly spray a baking dish with olive oil non-stick spray.
• Pat the 8 chicken cutlets dry with paper towels and season both sides with salt and pepper.
• In a shallow bowl combine 1/2 cup whole wheat Italian seasoned breadcrumbs and 2 tablespoons of the grated parmesan cheese.
• In a second shallow bowl pour 1/4 cup (4 tablespoons) egg whites or egg beaters — this will be the egg wash. Reserve the remaining 2 tablespoons egg whites for the filling.
• Squeeze the 5 oz frozen spinach very dry. In a medium bowl combine the squeezed spinach, 6 tablespoons part-skim ricotta, the remaining 2 tablespoons grated parmesan, 2 tablespoons reserved egg whites, and 1.5 oz shredded or finely chopped part-skim mozzarella. Mix until evenly combined to make the spinach-cheese filling.
• Lay one chicken cutlet flat on a clean work surface. Spread about 2 tablespoons of the spinach-cheese filling in an even layer across the cutlet, leaving a small border around the edges. Repeat for each cutlet.
• Roll each cutlet up tightly from one long edge and place seam-side down. No toothpicks are necessary if rolls are tight.
• Working one roll at a time, dip the rolled cutlet into the egg-wash (the 1/4 cup egg whites), letting excess drip off, then press and roll it in the breadcrumb-parmesan mixture to coat evenly. Place each coated roll seam-side down in the prepared baking dish. Repeat with remaining rolls.
• Lightly spray the tops of the coated rolls with olive oil non-stick spray.
• Bake the rolls, uncovered, in the preheated oven for 25 minutes.
• While the rolls bake, shred or slice the remaining mozzarella (the rest of the 6 oz). After 25 minutes, remove the baking dish from the oven and spoon the 1 cup pomodoro or marinara sauce evenly over the rolls. Top with the remaining mozzarella.
• Return the dish to the oven and bake until the cheese is melted and bubbling, about 3 minutes.
• Remove from oven, let rest 2–3 minutes, and serve hot with additional sauce on the side if desired.