Baked Mozzarella Stuffed Chicken

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  8 breast fillet or 944g

• Bread crumbs

  Dry, grated, seasoned

  1 cup or 120g

• Parmesan cheese

  Shredded

  6 tbsp or 30g

• Spinach

  Raw

  6 cup or 180g

• Garlic

  Raw

  2 cloves, minced or 6g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Ricotta cheese

  Part skim milk

  8 tbsp or 124g

• Egg white

  Raw, fresh eggs

  2 egg white (separated from yolk) or 80g

• Mozzarella cheese

  Part skim milk

  4 oz or 113g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  1 cup or 257g

• Basil

  Fresh

  4 tbsp, chopped or 11g

Directions

1. Preheat the oven to 450°F.
2. Cut the chicken into pieces for the number of servings and pound each piece until thin for quick cooking.
3. In a shallow bowl, combine breadcrumbs with one-third of the Parmesan cheese and set aside.
4. Chop the spinach and sauté with garlic and a drizzle of olive oil over medium heat for 2-3 minutes until wilted. Mix with ricotta, remaining Parmesan, and about one-eighth of the beaten egg whites.
5. Place the remaining egg whites in another shallow bowl.
6. Place a spoonful of filling on each piece of chicken, roll up, dip in egg whites, then breadcrumbs. Place seam-side down in a baking dish. Repeat for all pieces.
7. Bake the chicken for 25 minutes until cooked through and browned. Top with marinara sauce and Mozzarella slices and bake for another 3-5 minutes until the cheese melts. Garnish with freshly chopped basil.

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