4 medium boneless, skinless chicken breasts
1 egg white
1 carton cottage cheese
1/2 a 10 oz package frozen chopped spinach, thawed, and well drained
1/3 C part skim mozzarella cheese, shredded
1 1/4 C spaghetti sauce (half a 26 oz. jar)
2 T tomato paste
6 oz dried multigrain or whole wheat spaghetti, cooked
Preheat oven to 375. Place each chicken breast between plastic wrap; lightly pound wi flat side of meat mallet to about 1/4 inch thickness. In a bowel stir together egg white, spinach, cottage cheese, and half the mozzarella; spoon on chicken leaving 1/2 in border. Roll up from narrow side. Place, seam sides down, in 2 quart rectangular baking dish. Combine spaghetti sauce and tomato paste; spoon over chicken. Bake, covered, for 25 minutes. Uncover; sprinkle with remaining mozzarella. Bake, uncovered, about 25 minutes more or until chicken is no longer pink and cheese is light brown. let stand 10 minutes. If desired, serve with spaghetti.
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