Chicken Rollantini with Spinach ala Parmigiana
INGREDIENTS
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8 chicken cutlets (pounded thin)—3 oz each
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½ cup whole wheat Italian seasoned breadcrumbs
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¼ cup grated parmesan cheese, divided
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6 tablespoons egg whites/egg beaters
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5 oz frozen spinach, squeezed dry of any liquid
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6 tbsp park skim ricotta cheese
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6 oz part skim mozzarella—shredded
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Non-stick cooking spray
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1 cup marinara sauce
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