Chicken Rollatini!!!

Here's another great recipe from Skinnytaste.com!! I'd definately make this again. However, the next time I make it, I think I am going to replace the Ricotta Cheese with Fat Free Cream Cheese! I just think I'd like it better. I'm a huge cream cheese fan! :-) I also added in steamed asparagus seasoned with Italian seasoning! Total Weight Watchers Points Plus points for one Chicken Rollatini and a side of asparagus is just 5 points!! :-) Also, if you have ever noticed, I sometimes substitute the low fat products in the recipes for fat free products...less points this way! I always put each recipe into my recipe builder in weight watchers to make sure my version of the recipe is accurate in the amount of points I'm consuming and I always list the points value for the recipe I give on here...which, like I said, may vary a little from the sites I get them from! :-)

What you will need:


8 thin chicken cutlets, 3 oz each ( I couldn't find these, so I just cute up chicken breasts and beat them with my little meat hammer so they were thinned out.)
1/2 cup whole wheat Italian seasoned breadcrumbs (I just crushed up croutons!!)
1/4 cup grated parmesan cheese, divided

6 tablespoons egg whites or egg beaters

5 oz frozen spinach, squeezed dry of any liquid

6 tbsp part skim ricotta cheese (I used fat free...and like I said, next time I'm gonna try FF cream cheese).

6 oz part skim mozzarella
olive oil non-stick spray
1 cup pomodoro sauce or your favorite marinara sauce
salt and pepper to taste
 
What you will do:
 
-Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
-Combine breadcrumbs and 2 tbsp grated cheese in one bowl
-Then add  1/4 cup egg beaters or egg whites in another
- Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese.
-Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet.

 -Loosely roll each one and keep seam side down.
-Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with olive oil.
-Bake 25 minutes. Remove from oven, top with spagetti sauce then cheese.

-Bake until cheese is melted and bubbling, about 3 more minutes.

Enjoy!