5 boneless skinless chicken breasts
2 eggs
1/2 cup 1% milk
1 cup bread crumbs
1 1/2 cups prepared bruschetta (your choice), divided
1 cup marinara sauce
1/2 cup shredded Italian cheese blend

VEGETABLE STUFFING:

1 tsp. extra virgin olive oil (EVOO)
1 large onion, diced
3 cloves garlic
1/4 cup grated carrot
1/2 cup diced celery
2 cups fresh spinach chopped
1/2 cup low-fat ricotta cheese

Prepare stuffing by heating olive oil and sauté next 4 ingredients until translucent then add chopped spinach and cover until wilted, uncover and cook until liquid is absorbed. Stir in ricotta cheese and let cool to room temperature while you prepare chicken pieces.

Preheat oven to 350°F. Spray 9x13-inch pan with non-stick cooking spray.

Whisk 2 eggs with milk in one bowl, and set bread crumbs in another. Remove chicken tenders from breasts and reserve for another recipe. Slice breasts crosswise to make two thin slices. Pound chicken to thin cutlets and place about 3 tablespoons of vegetable mix on each cutlet and roll, dip in egg wash and dredge in bread crumbs. Place open side down in baking dish and spoon 1 cup bruschetta over chicken.

Put in oven and bake at 350°F for 40 minutes. Top with cheese and bake another 10 minutes.

Serve with remaining 1/2 cup bruschetta mixed with marinara sauce heated through, and whole wheat pasta cooked to taste.

Submitted by: Mary