Spinach-Chicken Breast Rolls

Name: Spinach-Chicken Breast Rolls
Ingredients: 4 medium boneless skinless chicken breast halves (about 1.25 lbs total); 1 egg white; 5 ounces frozen chopped spinach, thawed and well-drained; 13 cup low fat cottage cheese, drained; 4 ounces part-skim mozzarella cheese, shredded; 1 14 cups light spaghetti sauce, with garlic & herbs; 2 tablespoons tomato paste; 6 ounces dried multi-grain spaghetti (optional) or 6 ounces whole wheat spaghetti, cooked according to package directions and drained (optional)

8 ingredients

12 steps

Ingredients

4 medium boneless skinless chicken breast halves (about 1.25 lbs total)
1 egg white
5 ounces frozen chopped spinach, thawed and well-drained
13 cup low fat cottage cheese, drained
4 ounces part-skim mozzarella cheese, shredded
1 14 cups light spaghetti sauce, with garlic & herbs
2 tablespoons tomato paste
6 ounces dried multi-grain spaghetti (optional) or 6 ounces whole wheat spaghetti, cooked according to package directions and drained (optional)

Directions

1

Preheat oven to 375.
2

Place each chicken breast between wax paper; lightly pound with flat side of meat mallet to about 1/4 inch thickness.
3

In bowl, stir together egg white, spinach, cottage cheese, and half the mozzarella; spoon on chicken, leaving 1/2 inch border.
4

Roll up from narrow side.
5

Place, seam side down in 2-quart rectangular baking dish.
6

Combine spaghetti sauce and tomato paste.
7

Spoon over chicken.
8

Bake, uncovered, for 25 minutes.
9

Uncover, sprinkle with remaining mozzarella.
10

Bake, uncovered, about 25 minutes more or until chicken is no longer pink (about 170 degrees) and cheese is light brown.
11

Let stand 10 minutes.
12

Serve with spaghetti.