chicken rollatini with spinach alla parmgiana
(1 RATING)
FOUND THIS RECIPE ON SKINNY TASTE FOR ALL THE WEIGHT WATCHERS. HOPE YOU ENJOY
No Image
prep time
20 Min
cook time
30 Min
method
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yield
8 serving(s)
Ingredients
- 8 - thin chicken cutlets (around 3 ozs. each)
- 1/2 cup whole wheat italian seasoned breadcrumbs
- 1/4 cup grated parmesan cheese--divided
- 6 tablespoons egg whites or egg beaters
- 5 ounces frozen spinach--squeezed dry
- 6 tablespoons part skim ricotta cheese
- 6 ounces part skim mozzarella cheese
- - olive oil nonstick spray
- 1 cup pomodoro sauce or your favorite marina sauce
- - salt & pepper to taste
How To Make chicken rollatini with spinach alla parmgiana
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Step 1RINSE & DRY CUTLETS, SEASON WITH SALT & PEPPER. PREHEAT OVEN TO 450 DEGREES, LIGHTLY SPRAY BAKING DISH WITH NON STICK SPRAY.
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Step 2COMBINE BREAD CRUMBS & 2T GRATED PARM. CHEESE IN 1 BOWL & 1/4C EGG BEATERS OR WHITES IN ANOTHER.
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Step 3SHRED OR FINELY CHOP 1.5OZ OF MOZZARELLA & COMBINE WITH REMAINING GRATED PARM.CHEESE, SPINACH, 2T EGG BEATERS & RICOTTA CHEESE.
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Step 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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Step 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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Step 6BAKE 25 MINS.. REMOVE FROM OVEN, TOP WITH SAUCE THEN REMAINING MOZZARELLA CHEESE.
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Step 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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Step 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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