Servings: 4

2 Boneless Skinless Chicken Breasts 2 Boneless Skinless Chicken Breasts
3/4 cup Italian Seasoned Bread Crumbs * get Panko ¾ cup Italian Seasoned Bread Crumbs * get Panko
1/2 cup grated parmesan cheese ½ cup grated parmesan cheese
1/2 cup grated mozzarella ½ cup grated mozzarella
3 egg whites 3 egg whites
3/4 cup fresh chopped spinach ¾ cup fresh chopped spinach
6 TBS Ricotta cheese 6 TBS Ricotta cheese
Olive Oil Olive Oil
1 1/2 cup Favorite Marinara sauce (Or you can make your own with 2 cans crushed tomatoes, 3 diced garlic cloves and 1/4 cup olive oil and salt to taste) 1 ½ cup Favorite Marinara sauce (Or you can make your own with 2 cans crushed tomatoes, 3 diced garlic cloves and ¼ cup olive oil and salt to taste)

Preheat oven to 450 deg.
Place chicken breast in Ziploc bag and pound to about ¼ inch thick. Slice in ½. Do this with both breasts.
Combine bread crumbs and 3 TBS of the parmesan in one bowl. Set aside
place egg whites in separate dish
In small bowl mix ricotta, mozzarella, parmesan and spinach.
Lay chicken down on cutting board. Salt and pepper the breasts. Add some of the ricotta mixture and roll the chicken seam side down. Dip in the remaining egg white and then coat with the bread crumb mixture. Place in baking pan and sprinkle with olive oil.
Bake for 25 minutes. Remove from oven and top with marinara and sprinkle with mozzarella and parmesan. Return to oven and bake 3 more minutes or until cheese is melted.