Chicken Rollatini with Spinach alla Parmigiana Recipe

Wash and dry the cutlets, then season with salt and pepper.

Preheat the oven to 450 degrees F. Lightly spray a baking dish with non-stick spray.

Combine the breadcrumbs and 2 tablespoons of grated cheese in one bowl and ¼ cup egg beaters or egg whites in another.

Shred or finely chop 1½ ounce of mozzarella cheese, then combine with remaining grated cheese, squeezed-dry spinach, 2 tablespoons of egg beaters, and ricotta cheese.

Lay the chicken cutlets down on a working surface, then spread 2 tablespoons of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.

Dip the chicken in the egg mixture, then in the breadcrumbs, and place seam side down in a baking dish.

Repeat with the remaining chicken. When finished, lightly spray with olive oil.

Bake for 25 minutes.

Remove from oven, top with sauce and cheese. Then, bake for about 3 more minutes until the cheese is melted and bubbling.

Serve with additional sauce on the side and grated cheese, and enjoy!