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:
Preheat oven to 450°.
Wash and dry cutlets, season with salt and pepper.
Lightly spray a baking dish with non-stick spray.
Combine breadcrumbs with 2 tbsp grated cheese in one bowl, and 1/4 cup egg whites in another bowl.
Combine the remaining grated cheese, spinach, 2 tbsp egg whites, and goat cheese.
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.
Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish.
Repeat with the remaining chicken. When finished, lightly spray with olive oil.
Bake for 25 minutes.
Remove from oven, top with sauce and leftover parmesan cheese.
Bake approximately 3 more minutes, until cheese is melted and bubbling.
Serve with additional sauce on the side.