07 July 2011

Chicken Rollatini with Spinach alla Parmigania

Original Photo Credit: Skinny Taste

Chicken Rollatini with Spinach alla Parmigania
*This recipe is from the Skinny Taste Website
Makes eight servings total; each serving is 194.7 Calories • 7 grams of Fat • 24.2 grams of Protein • 7.2 grams of Carbohydrates • 1.5 grams of Fiber

8 Thin Chicken Cutlets (3oz each) // 1/2 cup Whole Wheat Italian Seasoned Breadcrumbs // 1/4 Cup Grated Parmesan Cheese (Divided) // 6 Tablespoons Egg Whites or Egg Beaters (I used Egg Beaters) // 5 oz Fresh Spinach // 6 tbsp Part Skim Ricotta Cheese // 6 oz Part Skim Mozzarella (I used Kroger Brand) // Olive Oil Non-Stick Spray (or Vegetable or Canola Oil Spray)  // 1 cup of Your Favorite Marinara Sauce (I used Bertolli) // Salt // Pepper

Wash and dry cutlets before seasoning with desired amount of salt & pepper. Preheat oven to 450°. Lightly spray a baking dish (I used my Pyrex 8"x8" Dish; similar dish found here) with non-stick spray.

Combine breadcrumbs & 2 tbsp grated cheese in one bowl. Combine 1/4 cup egg beaters or egg whites in another bowl.

Finely chop 1.5 oz of mozzarella cheese & combine with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, & ricotta cheese. This mixture will be the filling within each cutlet.

Lay chicken cutlets down on a working surface & spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one & keep seam side down.

First dip chicken in egg mixture then in breadcrumbs; once covered place them seam side down in your prepped baking dish (no toothpicks or baker's twine needed; they will remain intact throughout cooking process). Repeat with the remaining cutlets & then lightly spray with cooking oil.

Bake for twenty-five minutes then removed from oven & top each roll with desired amount of marinara sauce. Finally, add desired amount of mozzarella cheese & return to the oven to bake for an additional three minutes (or until cheese is bubbly & browned to your liking). Serve with additional marinara sauce & grated parmesan cheese at the table.

I first made these for Mother's Day a couple of months ago & they were a huge hit (even with the men). Next time, I plan to try these rollups with a pesto & cheese filling. They could also be made with the original spinach filling & pesto sauce instead of marinara.

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