INGREDIENTS
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2 lbs. boneless skinless chicken breasts (8 4-ounce pieces)
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1 cup whole wheat Italian style bread crumbs
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6 tablespoons grated Parmesan cheese, divided
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5 ounces fresh baby spinach
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1 clove minced garlic and olive oil for sauteeing
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½ cup part-skim ricotta cheese
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⅓ cup beaten egg whites (I used something similar to Egg Beaters)
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3 ounces fresh mozzarella cheese, thinly sliced
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1 cup marinara sauce
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fresh basil for topping
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