First, I started some quick homemade pasta sauce.
While that was simmering, I pounded four chicken breasts out thin.
In a food processor, I mixed some low-fat cottage cheese (probably about 3/4-1 cup), some minced garlic (a couple of teaspoons), and some Italian herb seasoning. I mixed those until they were about the consistency of ricotta cheese. I then added about four cups or so of fresh baby leaf spinach. I pulsed the spinach in the processor until it was chopped. Then I spread the mixture over one side of the chicken, and rolled them up.
In a small bowl, I combined some grated Parmesan cheese, and some whole-wheat Italian style bread crumbs. I rolled each of the chicken wraps in the breadcrumb mixture, placed them in a baking dish, and then added some marinara sauce to the top of the wraps.
I covered the dish with foil, and baked it for about 40 minutes at 375. I then took the foil off, added some fresh mozzarella, and then let it melt and brown a little for another five minutes or so.
(PS- I told you I don't like to measure ingredients!)
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