Chicken Rollatini with Spinach

Ingredients: 

• 8 thin chicken cutlets (approximately 3 oz each)

• 1/2 cup panko breadcrumbs (gluten free options available)

• 1/4 cup grated parmesan cheese

• 6 tablespoons egg whites

• 5 oz organic spinach

• 6 tbsp goat cheese

• Olive oil non-stick spray

• 1 cup of marinara sauce

• Salt and pepper to taste

Directions: 

1. Preheat oven to 450°.

2. Wash and dry cutlets, season with salt and pepper.

3. Lightly spray a baking dish with non-stick spray.

4. Combine breadcrumbs with 2 tbsp grated cheese in one bowl, and 1/4 cup egg whites in another bowl.

5. Combine the remaining grated cheese, spinach, 2 tbsp egg whites, and goat cheese.

6. Lay chicken cutlets down on a clean working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.

7. Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish.

8. Repeat with the remaining chicken. When finished, lightly spray with olive oil.

9. Bake for 25 minutes.

10. Remove from oven, top with sauce and leftover parmesan cheese.

11. Bake approximately 3 more minutes, until cheese is melted and bubbling.

12. Serve with additional sauce on the side.