This article is about the transformation. For the manga chapter, see Super Saiyan?. For the anime volume, see Super Saiyan?! (Volume). For Dragon Ball Z: Budokai Tenkaichi 3 level, see Super Saiyan?! (Level).

Super Saiyan (超サイヤ人) is an advanced transformationassumed by extraordinarily powerful members of the Saiyanrace in the Dragon Ball franchise, as well as Akira Toriyama's later manga Nekomajin. Humans in Dragon Ball Online can also assume the transformation.

The Super Saiyan form first premiered in April 1991, within chapter 317 of the Dragon Ball manga, entitled "Life or Death". It also made its anime debut in 1991, first appearing in Dragon Ball Z episode 95, "Transformed at Last". Within Dragon Ball Z, two further transformations, the second[13] and third[14] levels, succeed Super Saiyan, while the premier form also has three additional branch states, which include two ascensions[15] and one that is a mastering[16] of the basic Super Saiyan form.Dragon Ball GT introduced a fourth[17] form, and there are four additional forms related to the Super Saiyan state that appear exclusively in the Dragon Ball Z films: False Super Saiyan,[18]Legendary Super Saiyan,[19] Super Saiyan God,[20] and Super Saiyan God Super Saiyan.

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INGREDIENTS

2 lbs. boneless skinless chicken breasts (8 4-ounce pieces)
1 cup whole wheat Italian style bread crumbs
6 tablespoons grated Parmesan cheese, divided
5 ounces fresh baby spinach
1 clove minced garlic and olive oil for sauteeing
½ cup part-skim ricotta cheese
⅓ cup beaten egg whites (I used something similar to Egg Beaters)
3 ounces fresh mozzarella cheese, thinly sliced
1 cup marinara sauce
fresh basil for topping

INSTRUCTIONS

Prep the chicken: Cut the chicken into 8 pieces and pound the pieces until they are thin (for quick cooking) and have expanded in surface area (for more filling). Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside.
Prep the filling: Chop the spinach and saute it with the garlic and just a drizzle of olive oil for 2-3 minutes or until just barely wilted. Combine the sauteed spinach with the ricotta, Parmesan cheese, and 2-3 tablespoons of the egg whites. Place the remaining egg whites in a separate shallow bowl and set aside.
Assemble the chicken: Oil the bottom of a large baking dish and preheat the oven to 450 degrees. Place one piece of chicken on a flat working surface. Put a spoonful of ricotta-spinach filling right in the middle and roll the chicken up so that the edges meet to form a “seam”. Dip the entire chicken roll in egg whites, and then roll it in the breadcrumbs. Place in a baking dish, seam side down. Repeat for the remaining 7 pieces of chicken. Bake for 25 minutes.
Finishing touches: After 25 minutes, the chicken should be cooked through (white on the inside) and browned on the top. Cover the chicken with the marinara sauce and slices of fresh Mozzarella. Bake for another 3-5 minutes or until cheese is melting. Sprinkle with fresh basil.

cooking

BAKED MOZZARELLA CHICKEN ROLLS

INGREDIENTS

2 lbs. boneless skinless chicken breasts (8 4-ounce pieces)
1 cup whole wheat Italian style bread crumbs
6 tablespoons grated Parmesan cheese, divided
5 ounces fresh baby spinach
1 clove minced garlic and olive oil for sauteeing
½ cup part-skim ricotta cheese
⅓ cup beaten egg whites (I used something similar to Egg Beaters)
3 ounces fresh mozzarella cheese, thinly sliced
1 cup marinara sauce
fresh basil for topping

INSTRUCTIONS

Prep the chicken: Cut the chicken into 8 pieces and pound the pieces until they are thin (for quick cooking) and have expanded in surface area (for more filling). Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside.
Prep the filling: Chop the spinach and saute it with the garlic and just a drizzle of olive oil for 2-3 minutes or until just barely wilted. Combine the sauteed spinach with the ricotta, Parmesan cheese, and 2-3 tablespoons of the egg whites. Place the remaining egg whites in a separate shallow bowl and set aside.
Assemble the chicken: Oil the bottom of a large baking dish and preheat the oven to 450 degrees. Place one piece of chicken on a flat working surface. Put a spoonful of ricotta-spinach filling right in the middle and roll the chicken up so that the edges meet to form a “seam”. Dip the entire chicken roll in egg whites, and then roll it in the breadcrumbs. Place in a baking dish, seam side down. Repeat for the remaining 7 pieces of chicken. Bake for 25 minutes.
Finishing touches: After 25 minutes, the chicken should be cooked through (white on the inside) and browned on the top. Cover the chicken with the marinara sauce and slices of fresh Mozzarella. Bake for another 3-5 minutes or until cheese is melting. Sprinkle with fresh basil.

Start layering your sandwich filling ingredients down. Overlapping of ingredients is fine, and encouraged.
Once you have a good stack of ingredients, you’ll take the outside of the dough and bring it up and over to fully enclose the filling.
Tuck the ends of the crescent dough underneath to secure it, give it a little sprinkle of fresh cracked black pepper and bake until golden brown.
Let it cool slightly before slicing into it. I serve this with a side of creamy Italian dressing for dipping, and it’s an instant hit!
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