Spinach Chicken alla Parmigiana
Tuesday, November 20, 2012
Ingredients:
8 thin chicken cutlets
1/2 cup whole wheat Italian seasoned breadcrumbs
1/4 cup grated parmesan cheese
6 tablespoons egg whites or egg beaters
6 oz part skim mozzarella
olive oil non-stick spray
1 cup spinach/cheese marinara sauce
salt and pepper to taste
Directions:
Wash and dry chicken and season with salt and pepper. Preheat the oven to 450 degrees and line cooking dish with foil. Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters in another bowl. Shred 1.5 oz of mozzarella cheese and combine with spinach (make sure you squeeze the spinach until it's completely dry) and 2 tbsp of egg beaters. Lay chicken down and spread 1 tablespoon of spinach mixture on each cutlet. Loosesly roll each one.
Dip Chicken rolls into egg mixture and roll it around breadcrumb bowl (no toothpicks needed). Place it facing down in the cooking dish. Repeat these steps with the remaining chicken. Cook for 25 minutes.
After chicken has cooked for 25 minutes, add marinara suce and cheese.
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