Baked Stuffed Chicken & Spinach

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   Preheat oven to 375 F. 2.

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   Combine egg, ricotta, spinach, pepper and salt in a mixing bowl.

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   3.

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   Spray a 9 by 13 baking dish with nonstick cooking spray.

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   4.

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   Lay the chicken breasts into the dish.

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   Top each breast evenly with the cheese mixture.

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   Roll up the chicken breasts so that the cheese mixture is inside of the roll.

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    Set the chicken rolls in the dish, seam side down.

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    5.

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    Pour the tomato sauce evenly over the top of the chicken breasts.

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    6.

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    Sprinkle the shredded mozzarella over the tops.

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    7.

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    Bake for 35-45 minutes at least, or until cheese is melted and sauce is bubbling!

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    Calories per serving: 205* Fat: 6g* Fiber: 1g* Carbs: 4g* Protein: 33g* Points+: 5* Old Points: 4*

* Per serving · 4 servings · Values may vary.

No additional tips available.