Cannelloni with Pumpkin and Spinach

Make your favorite take-out Italian dish in your own kitchen.
TOTAL TIME: 0:30
PREP: 0:25
LEVEL: Easy 
SERVES: 4

Ingredients

½ c. Grated Parmesan cheese
½ c. whole-wheat bread crumbs
1¼ lb. thin chicken cutlets
¼ c. plain non-fat Greek yogurt
¼ tsp. dried oregano
1 lb. tomatoes
¼ c. finely chopped red onion
¼ c. chopped fresh basil leaves
2 tbsp. extra virgin olive oil
1 clove garlic
½ tsp. crushed red pepper
8 oz. shredded fresh mozzarella
2 c. arugula



Directions

Preheat oven to 475 degrees F. Spray jelly-roll pan with cooking spray. In large dish, mix Parmesan and crumbs.

In medium bowl, toss chicken with yogurt, oregano, and 1/4 teaspoon salt. Dredge 1 cutlet in crumb mixture, pressing to adhere; place on prepared pan. Repeat with remaining cutlets. Sprinkle remaining crumbs on tops of cutlets; spray with cooking spray. Bake 10 to 15 minutes or until cooked through (165 degrees F).
Meanwhile, in medium bowl, mix tomatoes, onion, basil, oil, garlic, red pepper, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Tomato mixture can be refrigerated up to 2 hours.

Sprinkle mozzarella over tops of hot chicken. Divide arugula among 4 serving plates. Top with cutlets. Spoon tomato mixture on top.

Source:http://www.goodhousekeeping.com/food-recipes/a15681/crispy-chicken-parm-recipe-ghk0913/