Baked Ricotta-Spinach Chicken Roll Ups

• 24 ounces boneless skinless chicken breasts
• 1 cup whole wheat panko
• 1 tablespoon italian seasoning
• salt
• 6 tablespoons grated Parmesan cheese divided
• 5 ounces baby spinach fresh
• 2 cloves minced garlic
• 1 tablespoon olive oil
• 1/2 cup part-skim ricotta cheese
• 2 egg whites beaten
• fresh basil for topping

1. Preheat the oven to 450 degrees.
2. In a shallow bowl, mix the panko, italian seasoning, salt and pepper, and 2 tbsp grated Parmesan. Set aside.
3. Chop the spinach. Heat the olive oil over medium high heat and saute the spinach along with the garlic for 2-3 minutes or until slightly wilted.
4. In a bowl, combine the spinach, ricotta, remaining Parmesan cheese, and 3 tbsp of the egg whites.
5. Place the remaining egg whites in a shallow bowl and set aside.
6. Place a chicken breast between two layers of plastic wrap and pound until thin. Repeat for all pieces.
7. Drizzle some olive oil in the bottom of a baking dish.
8. On a flat working surface, place of piece of chicken, add a spoonful of the ricotta-spinach mixture in the middle and roll the chicken up so that the edges meet.
9. Dip the entire chicken roll in the egg whites and then in the bread crumbs and place in the baking dish. Repeat for all remaining chicken pieces.
10. Bake for 25-30 minutes. Sprinkle with fresh basil and serve.

chicken breasts, whole wheat panko, italian seasoning, salt, parmesan cheese, baby spinach fresh, garlic, olive oil, ricotta cheese, egg whites, fresh basil

Taken from www.yummly.com/recipe/Baked-Ricotta-Spinach-Chicken-Roll-Ups-1335923 (may not work)