Sunday, November 6, 2011

Chicken Rollatini with Spinach alla Parmigiana

To say that I've been in a blogging funk would be an understatement.  And then in feeling so behind, I've let myself get overwhelmed by how many recipes I've documented (on my camera) and not posted. goes to just pushing past the backlog and posting something.  But this recipe is WAY more than just something. My family was raving about it.  We all kept saying over and over how delicious it was.  The chicken is breaded in an italian breadcumb and parmesan cheese mixture.  The filling of ricotta, mozzarella, and spinach is a fantastic combination.  I was worried that my family would balk at the spinach but it blends very well and definitely doesn't stand out in the flavors.  My kids never even noticed it!  Topped with my favorite marinara and mozzarella--it was a huge hit!  My husband could not stop talking about how delicious it was. 
Chicken Rollatini with Spinach alla Parmigiana from Skinnytaste

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
olive oil non-stick spray 
1 cup pomodoro sauce or your favorite marinara sauce
salt and pepper to taste

Washand dry cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray. Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another. Shred or finely chop1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese. 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. Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with olive oil.  Bake 25 minutes. Remove from oven, top with sauce then cheese. Bake until cheese is melted and bubbling, about 3 more minutes. Serve with additional sauce on the side and grated cheese.

Serves 8 (1 stuffed breast) WW Points: 4  WW Points+: 5

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