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Chicken Rollatini with Spinach Parmigiana Recipe


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     Chicken Rollatini with Spinach Parmigiana

Category   Entrees - Maindishes
Sub Category   Low-fat
Servings   8
Preptime   45 minutes

8 thin chicken cutlets - 3 oz each
1/2 cup whole wheat Italian Seasoned bread crumbs
1/4 cup grated parmigiana cheese - divided
6 tablesoons egg whites or egg beaters
5 oz frozen spinach (squeezed dry of any liquid)
6 tablespoons part skim ricotta cheese
6 oz part skim mozzarella (Polly-O)
olive oil non-stick spray
1 cup pomodoro sauce or your favorite marinara sauce
salt and pepper to taste
4 Freestyle points.

Wash and dry cutlets Season with salt and pepper. Preheat oven to 450 Lightly spray baking dish with non-stick spray Combine breadcrumbs and 2 tablespoons grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another Shred or finely chop 1.5 oz mozzarella cheese and combine with remaining cheese, spinach 2 tablespoons egg beaters, and ricotta cheese Lay cutlets on a working surface and spread 2 tablespoon egg beaters and ricotta cheese on each cutlet Loosely roll each cutlet and keep seam side down. Dip chicken in egg mixture, then breadcrumbs and place seam side down in a baking dish.
Repeat with remaining chicken. When finished, lightly spray with olive oil Bake 25 minutes. Remove from oven and top with sauce and cheese. Bake until cheese is bubbling and melted about 3 minutes. Serve with additional sauce and grated cheese.

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