Rolled Up Chicken Breast Stuffed with Ricotta and Spinach

Ingredients

2 Chicken Breasts- cut in half lengthwise
1/2 cup whole wheat Italian seasoned breadcrumbs
1/4 cup grated parmesan cheese, divided (half goes in bread crumb mixture, and half in ricotta mixture)
1/4 cup of egg beaters 
5 oz frozen spinach, squeezed dry of any liquid
6 tbsp part skim ricotta cheese
6 oz part skim mozzarella
olive oil non-stick spray
1 cup of your favorite marinara sauce
salt and pepper to taste


Begin by rinsing and patting chicken breasts dry, then season with salt and pepper. Meanwhile preheat oven to 450 degrees.

Prepare breadcrumb mixture in one bowl by mixing breadcrumbs with half of the shredded cheese mixture. In separate bowl prepare egg beaters for coating the chicken. Also, mix ricotta, spinach, and shredded cheese for stuffing.

Place 1/4 of the mixture onto each piece of the chicken breast and then roll up.

Holding seam side down roll chicken in egg mixture and then transfer to breadcrumbs to coat. Place in baking dish seam side down (coat baking dish with cooking spray first).

I messed up mine a little bit. At this point you should bake chicken for 25 minutes in oven and then top with sauce and cheese to continue cooking for 3 minutes until cheese is bubbling. Instead, I added the sauce and cheese before cooking and so that's what you will see here.

I covered my dish with aluminum foil to prevent my cheese from overcooking. The final product was delicious!