What you will need:
-6-8 thin sliced chicken breasts (or larger chicken breast cut lengthwise)
-1 C. Ritz Crackers smashed (you could also use bread crumbs)
-6 Tbsp grated parmesan cheese (I only had colby jack shredded and it worked fine, I just used less)
-5 ounces fresh baby spinach
-1 clove minced garlic and olive oil for sauteeing
-1/2 C part-skim ricotta cheese
-1/3 C beaten egg whites
-3 ounces fresh mozzarella cheese, thinly sliced
-1 C marinara sauce
-Fresh basil for topping
Directions: (preheat oven to 450 degrees)
Directions: (preheat oven to 450 degrees)
To prep chicken, pound the pieces until they are thin. Place the smashed ritz crackers (or bread crumbs) in a shallow bowl with 2 tbsp of parmesan cheese and set aside.
To prep filling, chop the spinach and saute it with the garlic and just a drizzle of live oil for 2-3 minutes or until the spinach looks wilted. Combine this with the ricotta cheese, parmesan cheese and 2-3 tbsp of the egg whites. Place the remaining egg whites in a separate shallow bowl and set aside.
To assemble the chicken: Oil the bottom of a large baking dish. Place one piece of chicken on a flat surface. Put a spoonful of filling in the middle of the chicken breast and roll it up so the edges overlap. Dip the entire chicken with stuffing in the egg whites, and then roll it in the ritz crackers. Place in baking dish. Repeat for the rest of the chicken breasts. Bake for 25 minutes
To Finish: After the chicken has baked for 25 minutes (should be baked through, check and see if it is cooked) it should be white on the inside and brown on top. Cover the chicken with marinara sauce and fresh sliced of Mozzarella. Back for another 3-5 min or until cheese is melted. Sprinkle with basil.
To prep filling, chop the spinach and saute it with the garlic and just a drizzle of live oil for 2-3 minutes or until the spinach looks wilted. Combine this with the ricotta cheese, parmesan cheese and 2-3 tbsp of the egg whites. Place the remaining egg whites in a separate shallow bowl and set aside.
To assemble the chicken: Oil the bottom of a large baking dish. Place one piece of chicken on a flat surface. Put a spoonful of filling in the middle of the chicken breast and roll it up so the edges overlap. Dip the entire chicken with stuffing in the egg whites, and then roll it in the ritz crackers. Place in baking dish. Repeat for the rest of the chicken breasts. Bake for 25 minutes
To Finish: After the chicken has baked for 25 minutes (should be baked through, check and see if it is cooked) it should be white on the inside and brown on top. Cover the chicken with marinara sauce and fresh sliced of Mozzarella. Back for another 3-5 min or until cheese is melted. Sprinkle with basil.
*For the basil. I used fresh basil leaves from my garden (about 5 leaves). I rolled them up width wise and then thinly sliced it so they were long slices of basil. I topped each chicken with a few of them.
Serve with a veggie like broccoli and breadsticks. We used crescent rolls with butter, garlic and oregano sprinkled on top. *recipe coming later
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