Recipe by piranhabriana
From Good Housekeeping magazine - this one won a prize!
Top Review by vickiemaness
We really liked this one. Of course, I didn't have all of the healthier ingredients, but since we were eating baked chicken breasts and spinach...anything else goes, right? I made this last Saturday night and then again last night. Hubby liked it and he usually doesn't like new eats. Last night, I added garlic and onion powder, parmesan cheese and Italian spices to the spinach (which was canned, not frozen) mix. I served it over egg noodles. Delish! TY Summer's Mommy! News flash! My hubby took over fixing this one...we fix it at least twice per week...adding a tbl of capers, 2 tbls minced garlic, 1 jar of spaghetti sauce with 1 can of tomato paste/mixed with the above 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
- 1⁄3 cup low fat cottage cheese, drained
- 4 ounces part-skim mozzarella cheese, shredded
- 1 1⁄4 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 See How It's Made
- Preheat oven to 375. Place each chicken breast between wax paper; lightly pound with flat side of meat mallet to about 1/4 inch thickness.
- 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 side down in 2-quart rectangular baking dish.
- Combine spaghetti sauce and tomato paste. Spoon over chicken.
- Bake, uncovered, for 25 minutes. Uncover, sprinkle with remaining mozzarella. Bake, uncovered, about 25 minutes more or until chicken is no longer pink (about 170 degrees) and cheese is light brown. Let stand 10 minutes. Serve with spaghetti.