Tuesday, February 14, 2012

Chicken Rollatini with Spinach & Parmesan

Found this on Pinterest and Corey loved it. It's also very diet-friendly. The recipe is originally from skinnytaste.com.


Recipe Notes

Requires some prep work, so make this on a night when you're not in a hurry for a meal. I saved some time by having my butcher make four large-ish chicken breasts into cutlets for me at the store.

Nutritional Information (per serving - serves 8)
195 calories - 7 g. fat - 24.2 g. protein - 7.2 g. carbohydrates - 1.5 g. fiber


  • 8 thin chicken cutlets

  • 1/2 c. Italian seasoned breadcrumbs

  • 1/4 c. grated or shredded parmesan cheese, divided

  • 6 tbsp. egg whites (from approximately 3 large eggs)

  • 5 oz. frozen spinach (1/2 box), squeezed dry of any liquid

  • 6 tbsp. part-skim ricotta

  • 6 oz. part-skim mozzarella (shredded)

  • 1 c. marinara sauce (bottled)

  • Salt & pepper to taste


1. Preheat oven to 450 degrees.

2. Season chicken cutlets with salt and pepper.

3. Combine breadcrumbs and 2 tbsp. Parmesan cheese in a bowl. In a second bowl, add the whites of two eggs.

4. Combine 4.5 oz. shredded mozzarella with remaining Parmesan, ricotta, spinach (squeezed dry), and remaining egg whites.

5. Lay chicken cutlets on a working surface and spoon 2 tbsp. spinach/ricotta mixture into the center of each cutlet. Loosely roll each one and keep the seam side down.

6. Dip rolled-up chicken in egg whites, then roll breadcrumbs. Place breaded chicken cutlets seam side down in a glass baking dish sprayed with non-stick cooking spray.

7. When finished, lightly spray the tops of the chicken cutlets with non-stick cooking spray. Bake 25 minutes.

8. Remove from oven and top with sauce and remaining mozarella cheese.

9. Bake until cheese is melted and bubbling, approximately 5 minutes. Serve with additional sauce and grated cheese on the side, if desired.

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