Recipe Friday: Spinach Chicken Rolls

4 medium skinless, boneless chicken breast halves
1 egg white
1 cup chopped spinach (uncooked)
1/3 cup low-fat cottage cheese, drained
1 cup mozzarella cheese, shredded
1-1/4 cups tomato sauce
2 tablespoon tomato paste
1 teaspoon garlic powder
1/2 teaspoon oregano
1 tablespoon dried minced onion
6 oz. spaghetti noodles, cooked according to package directions, and drained

Preheat oven to 375°F.

Place each chicken breast between plastic wrap; lightly pound with flat side of meat mallet to about 1.4 inch thickness.

In bowl stir together egg white, spinach, cottage cheese, and half the mozzarella; spoon on chicken, leaving 1.2-inch border. Roll up from narrowside. Place, seam sides down, in 2-quart rectangular baking dish.

Combine tomato sauce and tomato paste, garlic, oregano and onion. Spoon mixture over chicken.

Bake, covered, for about 25 minutes. Uncover; sprinkle with remaining cheese and return to the oven.

Continue to bake, uncovered, for another 25 minutes more or until chicken is no longer pink and cheese is light brown. Let stand 10 minutes.

Serve over spaghetti noodles.

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