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chicken rolatini stuffed with spinach and marinara sauce
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8 | thin chicken cutlets |
1/2 cup | whole wheat Italian seasoned breadcrumbs |
1/4 cup | grated Parmesan cheese, divided |
6 tablespoons | egg whites or egg beaters |
5 oz. | frozen spinach, thawed and squeezed dry |
6 tablespoons | cottage cheese |
6 oz | skim mozzarella cheese |
Olive oil spray | |
1 cup | marinara sauce |
Salt | |
pepper to taste |
Wash and dry cutlet fillets. Season with salt and pepper. Preheat oven to 450 degrees F. Lightly spray baking dish with non stick spray.
Combine breadcrumbs with 2 tbls. Grated cheese in one bowl and 1/4 cup egg beaters in another.
Mix 1.5 oz mozzarella cheese and combine with remaining grated Parmesan cheese, spinach ( make sure you squeeze it dry) 2 tbls egg betters and cottage cheese.
Spread 2 tbls of cheese spinach mixture on each cutlet. Roll loose
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