Ingredients
- 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)
How to Make
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Step 1: Preheat oven to 375f degrees.
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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.
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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.
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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.
We hope you enjoy this recipe!
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