Easy Stuffed Rolled Chicken

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   1. Pre-heat oven to 425F. Spray bottom of a casserole pan with non-stick spray

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   2. Sprinkle both sides of chicken with 1/2 the salt and pepper

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   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.

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   4. Transfer wilted spinach into food processor, add cream cheese, parmesan, bacon and remaining salt. Process until smooth.

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   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.

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   580 calories, 26 g fat, 120 mg chol, 47g protein, 44 g carbs, 6 g fiber, 1410 mg sodium.

No additional tips available.