Frozen whole-wheat bread dough, thawed not risen
1 egg white, lightly beaten
6 boneless skinless chicken breasts
10 oz frozen chopped spinach
8 oz part-skim Ricotta cheese
1 tsp minced garlic
1 egg white
1 Tbs chopped parsley
4 tsp grated Parmesan cheese


Thaw the bread dough and cut it into 6 pieces. On a floured surface, press each into a circle and roll into an oval 8 inches long by 6 inches wide. Brush the edges with egg white.
Preheat oven to 350 degrees. Slice each chicken breast into 4 strips and place pieces in the center of each oval. Thaw and totally drain the spinach. Combine it with the Ricotta, garlic, egg white, Parmesan, parsley, and seasonings.
Distribute filling over the chicken, fold over the dough pressing the edges together. Crimp with a fork and place on a nonstick baking sheet. Bake 15 to 20 minutes or until browned and crisp. Serve immediately.