Spinach Chicken Breast Rolls Recipe

Ingredients

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4 chicken breast (halves, boneless, skinless about 1 1/4 pounds)
1 egg white
1 cup mozzarella cheese, part skim (shredded - about 4 ounces)
5 ounces spinach, frozen (1/2 of a 10 ounce package, thawed and well drained)

1/3 cup 2% cottage cheese (drained)
1 1/4 cups spaghetti sauce (seasoned, 26 ounce jar - light-reduced sodium)
2 tablespoon no-salt tomato paste
6 ounces whole wheat spaghetti (cooked according to package directions and drained (optional)

Nutritional

Serving Size: 1 (236.4 g)
Calories 353.5
Total Fat - 8.7 g
Saturated Fat - 4.8 g
Cholesterol - 90.7 mg
Sodium - 4108.7 mg
Total Carbohydrate - 46.8 g
Dietary Fiber - 1.8 g
Sugars - 4.5 g
Protein - 24.8 g
Calcium - 403.9 mg
Iron - 3.5 mg
Vitamin C - 11.1 mg
Thiamin - 0.3 mg

Step by Step Method

Step 1

Preheat oven to 375f degrees.

Step 2

Place each chicken breast half between 2 pieces of plastic wrap; using the flat side of a meat mallet pound chicken lightly until about 1/4 inch thick; remove plastic wrap.

Step 3

For filling, in a small bowl combine egg white, 1/2 cup mozzarella cheese, spinach and cottage cheese. Spoon filling onto chicken, spreading to within 1/2 inch of the edges. Starting from a short end, roll chicken. Place chicken rolls, seam side down in an ungreased 2 quart rectangular baking dish. For sauce, in a medium bowl stir together spaghetti sauce and tomato paste, spoon over chicken.

Step 4

Bake, covered for 25 minutes, sprinkle with the remaining 1/2 cup mozzarella cheese; bake, uncovered about 25 minutes until chicken is no longer pink and cheese is light brown. Let stand 10 minutes before serving. If using serve with hot cooked spaghetti.