chicken spinach parmesan rollatini
My spin on Chicken Parmesan...My family and I love this simple dish...there's nothing hard about it, and so, so tasty and satisfying...nothing better than your own simple sauce...I hope you try this delicious meal, and love it as much as we do... You can make this a low fat W/W dish, by using low fat ricotta, egg beaters, low fat cheese. About 5 W/W points per piece of chicken. My photos
prep time
30 Min
cook time
30 Min
method
Bake
yield
6
Ingredients
- FOR THE ZESTY SAUCE
- 1/4 cup olive oil, extra virgin
- 1/2 large onion, chopped
- 3 medium garlic cloves, minced
- 1 - 28 ounces can, crushed tomatoes
- 1 teaspoon oregano, dried
- 1/2 - 1 teaspoons kosher salt
- 1 teaspoon red pepper flakes - less if prefer
- CHICKEN
- 8 - 3 - 4 ounce - boneless, skinless chicken breasts - i cut two large breasts into 3 ounce portions
- - salt and pepper
- 3/4 cup itlalian bread crumbs
- 2 - eggs, lightly beaten
- 1/4 cup parmesan cheese, grated
- SPINACH FILLING - IF YOU DON'T LIKE SPINACH...JUST USE THE CHEESE MIXTURE..USING 1/2 MORE OF CHEESES IN REPLACE OF THE SPINACH
- 1/4 cup grated, parmesan cheese - additional for pasta
- 5 - 6 ounces oz frozen spinach, thawed - squeezed dry of any liquid
- 1/4 cup shredded mozzarella cheese
- 1/2 - 3/4 cups ricotta cheese
- 8 slices provalone cheese. sliced in half
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 - egg
- - parsley flakes - optional
- - prepared warm pasta
How To Make chicken spinach parmesan rollatini
-
Step 1Preheat oven to 450 degree F. Spray a 9 x 13 baking dish with nonstick cooking spray, set aside.
-
Step 2Make the sauce - or use your favorite. 3 1/2 cups is what my recipe makes. May want to double if having more than 4 for spaghetti. I used this sauce for the chicken and 4 servings of pasta. Heat the olive oil in skillet or saucepan, over medium heat. Add the onion and saute until softened, about 3 minutes. Add the garlic and cook until fragrant, about a minute more. Add the tomatoes, oregano, salt and red pepper flakes, and bring to simmer. Simmer while preparing Chicken, about 10 minutes. Let cool for about 15 minutes. -
Step 3Now, pour the sauce into a food processor or blender and puree until desired smoothness. (totally optional, but for this dish, I like a smoother sauce. Keep warm till ready to use.
-
Step 4In a bowl, add ricotta cheese, 1 egg, 1/4 cup Parmesan cheese, shredded mozzarella, spinach, salt and pepper to taste. Blend thoroughly.
-
Step 5Place 2 or 3 chicken cutlets inside a large freezer bag Pound out each piece to about 1/4 in thick with meat mallot. Repeat with remaining chicken.
-
Step 6Now, salt and pepper each piece.
-
Step 7On two separate plates; add bread crumbs and 1/4 cup Parmesan cheese to one, and lightly beat 2 eggs on another. Onto each breast, spread about 2 tablespoon of cheese mixture. If I have extra at the end, I add more to each.
-
Step 8Loosely roll each one and keep seam side down. Dip chicken in egg mixture, then in breadcrumbs and place seam side down into prepared baking dish. Repeat steps with remaining chicken.
-
Step 9Bake for 25 - 30 minutes. Remove from oven, top each cutlet with about 2 tbsp sauce.
-
Step 10Criss - cross cheese atop the sauce. Sprinkle with parsley.
-
Step 11Bake until cheese is melted and bubbling, about 3 more minutes.
-
Step 12Serve with the additional sauce, pasta and Parmesan cheese. Delicious!!!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes