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Low Calorie Spinach Stuffed Chicken Parmesan


  • 8 thin chicken cutlets
  • 1/2 cup breadcrumbs whole wheat
  • 1/4 cup Parmesan cheese
  • 8 tablespoons egg whites or egg beaters
  • 6 oz spinach drained and dried
  • 6 tbsp skim ricotta cheese
  • 6 oz mozzarella not shredded!
  • 1 cup marinara sauce
  • salt and pepper to taste


  • Preheat your oven to 450 degrees and lightly spray a baking pan with olive oil spray.
  • in a bowl combine your bread crumbs and Parmesan cheese, in another bowl add your egg whites.
  • Shred 1/5 oz of your mozzarella and combine it with your ricotta cheese, 2 tbsp egg whites, and spinach. Mix well.
  • Lay chicken cutlets down on your cooking surface and spread about 2 tbsp of your cheese mixture onto each cutlet. Roll them up.
  • Bring your rolled up chicken to your egg whites and breadcrumb mixture. Dip them first in the egg whites, and then in the breadcrumbs.
  • Lay your chicken seem side down onto your baking pan.
  • Bake your chicken for 25 minuets and then remove, add about a tbsp of sauce on each chicken, and top with a slice of mozzarella cheese, put back in the oven for about 5 more minutes, or until cheese is bubbly.
  • Serve with pasta or salad and enjoy!