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Ingredients
  • 2 lbs. boneless skinless chicken breasts ( 8 4-ounce pieces)
  • 1 cup whole wheat Italian style bread crumbs
  • 6 tablespoons grated Parmesan cheese, divided
  • 5 ounces fresh baby spinach
  • 1 clove minced garlic and olive oil for sauteeing
  • ½ cup part-skim ricotta cheese
  • ⅓ cup beaten egg whites (I used something similar to Egg Beaters)
  • 3 ounces fresh mozzarella cheese, thinly sliced
  • 1 cup marinara sauce
  • fresh basil for topping
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