Lanternwood Chicken Rollantini with Spinach ala Parmigiana

Ingredients

• 8 chicken breast cutlets (pounded thin), 3 ounces each
• 1/2 cup whole-wheat Italian seasoned breadcrumbs
• 1/4 cup grated Parmesan cheese, divided
• 6 tablespoons egg whites/egg beaters, divided
• 5 ounces frozen spinach, thawed and squeezed dry of any liquid
• 6 tablespoons part skim ricotta cheese
• 6 ounces part skim mozzarella, shredded, divided
• Nonstick cooking spray
• 1 cup marinara sauce

Directions

1. 1

   Heat the oven to 450 °F. Spray 9x13 glass baking dish with nonstick nonstick spray.

2. 2

   Next, season chicken cutlets with salt and pepper. In a small mixing bowl, combine breadcrumbs with 2 tablespoons grated parmesan cheese.

3. 3

   Arrange 1/4 cup egg whites in another bowl. Stir together 1.5 ounces mozzarella cheese with remaining grated parmesan cheese, spinach, remaining 2 tablespoons egg whites, and ricotta cheese.

4. 4

   Next, lay seasoned, pounded chicken cutlets on working surface and spread 2ons tablespoons of spinach-cheese mixtures on each. Next, loosely roll each cutlet, keeping the seam side down and secure with a toothpick or two.

5. 5

   Next, dip the chicken rolls in egg whites, then in bread crumb mixture and place seam-side down in greased baking dish. Next, repeat with remaining chicken.

6. 6

   Next, lightly spray chicken rollantinis with nonstick spray. Next, bake 25 minutes, or until instant-read thermometer reads 165 °F.

7. 7

   Next, remove, top with marinara sauce and remaining shredded mozzarella cheese. Next, bake for 3 more minutes, until cheese is melted and bubbling.

8. 8

   Next, serve with additional sauce on side and grated parmesan cheese.