Chicken Rollatini with Spinach

Ingredients:

• 8 thin chicken cutlets
• 1/2 cup whole wheat Italian seasoned breadcrumbs
• 1/4 cup grated parmesan cheese, divided
• 6 tablespoons egg whites 
• 5 oz. frozen spinach, squeezed dry of any liquid
• 6 tablespoons part skim ricotta cheese
• 6 oz. par skim mozzarella
• non-stick spray
• 1 cup marinara sauce
• salt and pepper to tase

Directions

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