Friday, May 13, 2011
Whew! This recipe's gotta have the longest title of any of my posts! Regardless of the extra wordy title, this is one filling and pleasing dinner. Chicken breasts stuffed with spinach and ricotta, rolled in breadcrumbs and topped with marina sauce and mozzarella cheese. I modified the original recipe from Gina's Skinny Taste because I only had two chicken breasts, perfect for hubby and I.
I don't know how this recipe only has 7 grams of fat and less than 200 calories per serving, but you won't feel like you are eating "light". This chicken dish is loaded with flavor and is a wonderful variation of your standard chicken parmesan.
Chicken Rollatini with Spinach alla Parmigiana
Serves 2 - for 8 servings go to Gina's original recipe!
2 chicken breasts - flattened with meat tenderizer
1/4 cup whole wheat Italian seasoned breadcrumbs
1/4 cup grated parmesan cheese
2 egg whites
2 ounces frozen spinach, squeezed dry of any liquid
2 tablespoons ricotta cheese
2 slices skim mozzarella
1/2 cup marinara sauce
salt and pepper to taste
Wash and dry chicken and season with salt and pepper. Preheat oven to 450 degrees. Lightly spray a baking dish with non-stick cooking spray. Combine breadcrumbs and 2 tablespoons of the parmesan cheese in one bowl and the 2 egg whites in another shallow bowl. Place the remaining parmesan in a bowl and combine with spinach and ricotta cheese.
Lay the chidken on a working surface and spread 2 tablespoons of spinach-cheese mixture on each cutlet.
Loosely roll each on and keep seam side down. Dip the chicken in the egg mixture, then in the breadcrumbs and place seam side down in the baking dish.
When finished lightly spray with cooking spray. Bake for 25 minutes, remove from oven and top with marinara sauce.
Lay a slice of cheese on top of each piece of chicken. Bake until cheese is melty and bubbling, about 3 more minutes.