Chicken Rollatini with Spinach alla Parmigiana
Ingredients
- 8 thin chicken cutlets (3 oz each)
- 1/2 cup whole wheat Italian seasoned breadcrumbs
- 1/4 cup grated parmesan cheese (divided)
- 6 tablespoons egg whites or egg beaters
- 5 oz frozen spinach (squeezed dry of any liquid)
- 6 tbsp part skim ricotta cheese
- 6 oz part skim mozzarella (I used Polly-O)
- olive oil non-stick spray
- 1 cup pomodoro sauce or your favorite marinara sauce
- salt and pepper to taste
Instructions
- 1
Wash and dry cutlets, season with salt and pepper.
- 2
Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
- 3
Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another.
- 4
Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese.
- 5
Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.
- 6
Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed).
- 7
Repeat with the remaining chicken. When finished, lightly spray with olive oil. Bake 25 minutes.
25 min - 8
Remove from oven, top with sauce then cheese.
- 9
Bake until cheese is melted and bubbling, about 3 more minutes.
- 10
Serve with additional sauce on the side and grated cheese.
Nutrition
Per serving (based on 8 servings)
