CHICKEN ROLLATINI WITH SPINACH ALLA PARMGIANA

Chicken Rollatini With Spinach Alla Parmgiana

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joyce deshong

By
@joycedeshong

FOUND THIS RECIPE ON SKINNY TASTE FOR ALL THE WEIGHT WATCHERS. HOPE YOU ENJOY

Rating:

★★★★★ 1 vote

Serves:
8
Prep:
20 Min
Cook:
30 Min

Ingredients

  • 8
    thin chicken cutlets (around 3 ozs. each)
  • 1/2 c
    whole wheat italian seasoned breadcrumbs
  • 1/4 c
    grated parmesan cheese--divided
  • 6 Tbsp
    egg whites or egg beaters
  • 5 oz
    frozen spinach--squeezed dry
  • 6 Tbsp
    part skim ricotta cheese
  • 6 oz
    part skim mozzarella cheese
  • ·
    olive oil nonstick spray
  • 1 c
    pomodoro sauce or your favorite marina sauce
  • ·
    salt & pepper to taste

How to Make CHICKEN ROLLATINI WITH SPINACH ALLA PARMGIANA

Step-by-Step

  1. RINSE & DRY CUTLETS, SEASON WITH SALT & PEPPER. PREHEAT OVEN TO 450 DEGREES, LIGHTLY SPRAY BAKING DISH WITH NON STICK SPRAY.
  2. COMBINE BREAD CRUMBS & 2T GRATED PARM. CHEESE IN 1 BOWL & 1/4C EGG BEATERS OR WHITES IN ANOTHER.
  3. SHRED OR FINELY CHOP 1.5OZ OF MOZZARELLA & COMBINE WITH REMAINING GRATED PARM.CHEESE, SPINACH, 2T EGG BEATERS & RICOTTA CHEESE.
  4. LAY CHICKEN CUTS DOWN AND SPREAD 2T OF SPINACH CHEESE MIXTURE ON EACH CUTLET. LOOSELY ROLL EACH ONE AND KEEP SEAM SIDE DOWN.
  5. DIP CHICKEN IN EGG MIXTURE, THEN IN BREADCRUMBS & PLACE SEAM DOWN IN BAKING DISH. REPEAT WITH REMAINING CHICKEN. WHEN FINISHED, LIGHTLY SPRAY WITH OLIVE OIL.
  6. BAKE 25 MINS.. REMOVE FROM OVEN, TOP WITH SAUCE THEN REMAINING MOZZARELLA CHEESE.
  7. BAKE UNTIL CHEESE IS MELTED & BUBBLING, ABOUT 3 MORE MINS. SERVE WITH ADDITIONAL SAUCE ON THE SIDE &(MORE GRATED PARM.IF DESIRED)
  8. SERVINGS 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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About CHICKEN ROLLATINI WITH SPINACH ALLA PARMGIANA

Course/Dish: Chicken
Other Tag: Healthy



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