Cooking w./ Chris: Spinach-Chicken Rolls
4 Boneless, Skinless Chicken Breast Halves (about 1 1/4 lb. total)
1/2 of a10oz. package of Frozen, Chopped Spinach thawed and well drained
1/3 Cup of Low Fat Cottage Cheese, drained
4 oz Part-Skim Mozzarella Cheese, Shredded (1 Cup)
1 1/2 Cups Light Spaghetti Sauce with Garlic & Herbs (half of a 26-oz jar)
2Tbsp. Tomatoe Paste
6 oz. dried multigrain or whoe wheat spaghetti, cooked according to package directions and drained (optional)
1.) Preheat oven to 375 dgrees. Place each chicen breast between platic wrap, lightly pound with flat side of meat mallet to about 1/4 inch thickness.
2.) In bowl stir together egg white, spinach, cottage cheese and half the mozzarella, spoon on chicken leaving 1/2-inch border. Roll up from narrow side. Place seam sides down in a 2-quart rectangular baking dish. Combine spaghetti sauce and tomato paste; spoon over chicken. Bake, covered for 25 minutes. Uncover; sprinkle with remaining mozzarella. Bake uncovered about 25 minutes more or until chicken is no longer pink (170 degrees) and cheese is light brown. Let stand 10 minutes. If desired, serve with spaghetti. Serves 4.