Stuffed Chicken Rolls

Makes 4 servings
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4 5-oz boneless chicken breasts, no skin
1/2 cup shredded mozzarella
1/3 cup ricotta cheese
1/3 cup frozen chopped spinach or broccoli
2 tablespoons grated Parmesan cheese
1 beaten egg white
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon each salt & pepper
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Here’s a favorite “good enough for company” chicken dish. An added bonus is the nutritional punch of spinach. Cube leftovers to top garden salads for work lunches, too!
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Preheat oven to 350 F.  Coat a shallow baking pan with cooking spray or use a nonstick Silpat liner.
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Pound the chicken breasts 1/4″ thick. Sprinkle on both sides with salt, pepper and onion powder.  In a medium bowl mix together the mozzarella, Parmesan, egg white and garlic powder.  Stir in the spinach or broccoli, set aside.
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Place 1/4 of the cheese mixture at one end of each chicken breast and roll up burrito style, tucking in the sides.  Place seam side down on baking sheet treated with cooking spray or . Spray tops of chicken with nonstick spray or a money saving Misto oil sprayer.
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Bake 50-60 minutes or until golden and cheese begins to ooze. Remove from heat, let sit for 5 minutes and serve!
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Tip: For stress free entertaining, make this 24 hours ahead and hold in the fridge. Bake 20 minutes longer and let sit 5 minutes before slicing and serving.
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Nutritional Info
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Calories: 229
Carbs: 2 grams
Protein: 35 grams
Fat: 8 grams