Ingredients

4 boneless, skinless chicken breasts (4 oz ea)

Flattened to 1/4".

1/2 tsp coarse salt, divided, freshly ground black pepper

4 pieces bacon

12 oz spinach, stemmed

4 oz cream cheese, softened

1/4 cup parmesan cheese

2 egg whites, slightly beaten

2 cups low-sodium marinara sauce

1 cup shredded mozzarella cheese

Preparation

  1. Pre-heat oven to 425F. Spray bottom of a casserole pan with non-stick spray
  2. Sprinkle both sides of chicken with 1/2 the salt and pepper
  3. Place bacon in skillet over medium heat and cook until crisp. Remove bacon and reserve 1 tbsp of bacon grease. Set aside 15-20 large spinach leaves, add remaining spinach to skillet and stir until slightly wilted, about 2 minutes. Remove from heat.
  4. Transfer wilted spinach into food processor, add cream cheese, parmesan, bacon and remaining salt. Process until smooth.
  5. Place reserved spinach on top of chicken, place 2 tbsp of spinach mixture on top and spread. Roll up chicken, dip in egg whites and roll in bread crumbs. Place seam side down in prepared pan, bake 25-30 minutes, remove from oven. Spoon on marinara sauce and sprinkle with mozzarella, return to oven and broil 2-3 minutes, until cheese melts. 580 calories, 26 g fat, 120 mg chol, 47g protein, 44 g carbs, 6 g fiber, 1410 mg sodium.