BEEF ENCHILDA RECIPE RECIPES

Name: Chicken Rollatini with Spinach alla Parmigiana
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Cuisine: Italian
Ingredients: 8 thin chicken cutlets (3 oz each); 1/2 cup whole wheat Italian seasoned breadcrumbs; 1/4 cup grated parmesan cheese (divided); 6 tablespoons egg whites or egg beaters; 5 oz frozen spinach (squeezed dry of any liquid); 6 tbsp part skim ricotta cheese; 6 oz part skim mozzarella (I used Polly-O); olive oil non-stick spray; 1 cup pomodoro sauce or your favorite marinara sauce; salt and pepper to taste

CHICKEN ROLLATINI WITH SPINACH ALLA PARMIGIANA - SKINNYTASTE

Chicken Rollatini with Spinach alla Parmigiana - Skinnytaste image

Chicken Rollatini with Spinach alla Parmigiana is Italian comfort food at it's finest! Made with breaded chicken breasts filled and rolled with spinach and cheese topped with sauce and melted mozzarella.

Provided by Gina

Categories Dinner

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 8

Number Of Ingredients 10

Ingredients

8 thin chicken cutlets (3 oz each)
1/2 cup whole wheat Italian seasoned breadcrumbs
1/4 cup grated parmesan cheese (divided)
6 tablespoons egg whites or egg beaters
5 oz frozen spinach (squeezed dry of any liquid)
6 tbsp part skim ricotta cheese
6 oz part skim mozzarella (I used Polly-O)
olive oil non-stick spray
1 cup pomodoro sauce or your favorite marinara sauce
salt and pepper to taste

Steps:

Wash and dry cutlets, season with salt and pepper.
Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another.
Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese.
Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.
Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed).
Repeat with the remaining chicken. When finished, lightly spray with olive oil. Bake 25 minutes.
Remove from oven, top with sauce then cheese.
Bake until cheese is melted and bubbling, about 3 more minutes.
Serve with additional sauce on the side and grated cheese.

Nutrition Facts : ServingSize 1 piece, Calories 195 kcal, CarbohydrateContent 7 g, ProteinContent 24 g, FatContent 7 g, FiberContent 1.5 g, SaturatedFatContent 3.5 g, CholesterolContent 55 mg, SodiumContent 295 mg

CHICKEN ROLLATINI WITH SPINACH ALLA PARMIGIANA - SKINNYTASTE

Chicken Rollatini with Spinach alla Parmigiana - Skinnytaste image

Chicken Rollatini with Spinach alla Parmigiana is Italian comfort food at it's finest! Made with breaded chicken breasts filled and rolled with spinach and cheese topped with sauce and melted mozzarella.

Provided by Gina

Categories Dinner

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 8

Number Of Ingredients 10

Ingredients

8 thin chicken cutlets (3 oz each)
1/2 cup whole wheat Italian seasoned breadcrumbs
1/4 cup grated parmesan cheese (divided)
6 tablespoons egg whites or egg beaters
5 oz frozen spinach (squeezed dry of any liquid)
6 tbsp part skim ricotta cheese
6 oz part skim mozzarella (I used Polly-O)
olive oil non-stick spray
1 cup pomodoro sauce or your favorite marinara sauce
salt and pepper to taste

Steps:

Wash and dry cutlets, season with salt and pepper.
Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another.
Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese.
Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.
Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed).
Repeat with the remaining chicken. When finished, lightly spray with olive oil. Bake 25 minutes.
Remove from oven, top with sauce then cheese.
Bake until cheese is melted and bubbling, about 3 more minutes.
Serve with additional sauce on the side and grated cheese.

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