chicken rollatini with spinach alla parmgiana
(1 rating)
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FOUND THIS RECIPE ON SKINNY TASTE FOR ALL THE WEIGHT WATCHERS. HOPE YOU ENJOY
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(1 rating)
yield
8 serving(s)
prep time
20 Min
cook time
30 Min
Ingredients For chicken rollatini with spinach alla parmgiana
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8thin chicken cutlets (around 3 ozs. each)
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1/2 cwhole wheat italian seasoned breadcrumbs
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1/4 cgrated parmesan cheese--divided
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6 Tbspegg whites or egg beaters
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5 ozfrozen spinach--squeezed dry
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6 Tbsppart skim ricotta cheese
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6 ozpart skim mozzarella cheese
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olive oil nonstick spray
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1 cpomodoro sauce or your favorite marina sauce
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salt & pepper to taste
How To Make chicken rollatini with spinach alla parmgiana
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1RINSE & DRY CUTLETS, SEASON WITH SALT & PEPPER. PREHEAT OVEN TO 450 DEGREES, LIGHTLY SPRAY BAKING DISH WITH NON STICK SPRAY.
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2COMBINE BREAD CRUMBS & 2T GRATED PARM. CHEESE IN 1 BOWL & 1/4C EGG BEATERS OR WHITES IN ANOTHER.
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3SHRED OR FINELY CHOP 1.5OZ OF MOZZARELLA & COMBINE WITH REMAINING GRATED PARM.CHEESE, SPINACH, 2T EGG BEATERS & RICOTTA CHEESE.
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4LAY CHICKEN CUTS DOWN AND SPREAD 2T OF SPINACH CHEESE MIXTURE ON EACH CUTLET. LOOSELY ROLL EACH ONE AND KEEP SEAM SIDE DOWN.
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5DIP CHICKEN IN EGG MIXTURE, THEN IN BREADCRUMBS & PLACE SEAM DOWN IN BAKING DISH. REPEAT WITH REMAINING CHICKEN. WHEN FINISHED, LIGHTLY SPRAY WITH OLIVE OIL.
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6BAKE 25 MINS.. REMOVE FROM OVEN, TOP WITH SAUCE THEN REMAINING MOZZARELLA CHEESE.
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7BAKE UNTIL CHEESE IS MELTED & BUBBLING, ABOUT 3 MORE MINS. SERVE WITH ADDITIONAL SAUCE ON THE SIDE &(MORE GRATED PARM.IF DESIRED)
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8SERVINGS 8 SERV. SIZE 1 STUFFED CUTLET POINTS 5 CALORIES 194.7 FAT 7G PROTEIN 24.2G CARBS. 7.2G FIBER 1.5G
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