Omnivore Oven Baked Ricotta and Spinach Chicken Rolls 01/19/17

Omnivore 
Baked Ricotta & Spinach 
Chicken Rolls 
With cottage cheese
and a Greek salad
Prep Time: 15 Minutes
Cook Time: 35 Minutes

Ingredients:

 5 - Boneless skinless chicken breast

(Cut into halves and pounded  flat)

1 - Cup Italian style bread crumbs

(In a separate bowl)

1/2 Cup grated Parmesan cheese

(Divided add 2 Tbsp to bread crumb bowl and mix) 

3/4 - Cup fresh spinach

(washed and chopped)

3 - Cloves garlic

(Peeled and minced)

1/2 - Cup ricotta cheese 

1/2 - Cup egg white or 2 whole eggs

(Beaten in a separate bowl)

1 - Package sliced mozzarella cheese

(Or you can use shredded mozzarella)

1 -24 oz jar of your favorite spaghetti sauce

2 - Tbsp olive oil

The filling

In a frying pan add your olive oil, heat and add spinach

until it starts to wilt. add the minced garlic, ricotta, Parmesan 

and only 3 Tbsp of egg whites or beaten eggs mix it well and heat,

 remove from heat  and add to a separate bowl 

Preheat oven to 450 Degrees

Take a flatten pieces of chicken lay on a plate

spoon the filling in the center of a piece of chicken

roll the chicken to form a seam 

dip the chicken in the bowl with the remaining  egg whites

then dip in the bread crumbs 

spray your  baking dish with a non stick spray

lay the chicken rolls seam down and repeat with the rest 

of the flatten chicken pieces

Place in the center of the oven and bake for 30 minutes

Remove from oven and cut into the chicken to make sure it is done

they should be, no pink

with a spoon cover the tops with the spaghetti sauce

then cover with the mozzarella cheese and replace in oven 

for 5 minutes to melt the cheese