Tuesday, May 17, 2011

Chicken rollup with spinach alla parmigiana

I made this recipe the other night for Mothers day. It was a big hit. I hope you like it. :)
Recipe of courtesy of skinnytaste.com

Chicken Rollatini with Spinach alla Parmigiana

Chicken Rollatini with Spinach alla Parmigiana
Gina's Weight Watcher Recipes
Servings:

8 •

Serving Size:

1 stuffed breast •

Calories:

194.7 •

Fat:

7 g •

Protein:

24.2 g •

Carb:

7.2 g •

Fiber:

1.5 g

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 (I use my Misto)
1 cup pomodoro sauce or your favorite marinara sauce
salt and pepper to taste

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

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.