Ingredients: |
Ingredients: 8 thin chicken cutlets, 3 oz each
1/2 c. whole wheat Italian seasoned breadcrumbs
1/4 c. grated Parmesan cheese, divided
6 T. egg whites or egg beaters
5 oz. frozen spinach, squeezed dry of any liquid
6 T. part skim ricotta cheese
6 oz. part skim mozzarella cheese
olive oil non-stick spray
1 c. (plus more for topping pasta) pomodoro or marinara sauce (homemade or your favorite bottled sauce)
salt and pepper to taste
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Directions: |
Directions:1. Wash and dry cutlets. Cover with plastic wrap and pound with mallet to flatten to same level. Season with salt and pepper.
2. Preheat oven to 450º. Lightly spray a baking dish with non-stick spray.
3. Combine breadcrumbs and 2 T. grated Parmesan cheese in small flat bowl. Put egg whites in another small bowl.
4. Shred 1.5 oz. of mozzarella cheese and combine with remaining grated Parmesan cheese, spinach (make sure you squeeze dry), 2 T egg whites and ricotta cheese.
5. Lay chicken cutlets down on a working surface and spread 2 T. of spinach-cheese mixture on each cutlet. Loosely roll each one and place seam side down in prepared baking dish. (You can make the chicken rolls up to this point, cover and refrigerate to bake later if desired.)
6. Dip chicken rolls in egg mixture, then in breadcrumb mixture and place seam side down in a baking dish. (No toothpicks are needed).
7. Lightly spray with olive oil spray. Bake 25 minutes uncovered.
8. Remove from oven, top with sauce and mozzarella cheese.
9. Bake until cheese is melted and bubbling, about 3 more minutes.
10. Serve with additional sauce on the side and grated cheese. |
This recipe for Chicken Rollatini with Spinach Alla Parmigiana is from