Chicken Rollatini With Spinach Alla Parmigiana

Tuesday, December 9, 2014


Over the weekend, the family came over and I was in charge of planning dinner. I wanted to make something simple and easy to serve, so I decided on this chicken rollatini with spinach all parmigiana. In simpler terms, it's a mix between chicken parmesan and lasagna. This dish was absolutely amazing and a huge crowd pleaser. If you want to cut down on the prep, make the chicken the day before and keep in the fridge or weeks in advance and freeze. Plan this for your next dinner event and your guests will be ranting and raving about your amazing cooking for weeks.  

What You Need
8 thin chicken breasts 
1/2 cup whole wheat Italian bread crumbs
1/4 cup shredded parmesan cheese
6 TBS egg whites
2 cups baby spinach
6 TBS part skim ricotta cheese 
6 oz shredded skim mozzarella 
Cooking spray 
1-1 1/2 cups marinara sauce 
Salt and pepper

Directions
1. Preheat oven to 450°
2. Season chicken breasts with salt and pepper
3. Spray cooking dish with cooking spray
4. In a bowl, combine breadcrumbs and 2 TBS parmesan cheese
5. In separate bowl, combine 1/4 cup egg whites 
6. In another bowl, combine 1.5 oz mozzarella, remaining parmesan, spinach, 2 TBS egg whites, and ricotta cheese
7. Layout the chicken breasts and spread 2 TBS of the spinach, egg white, and cheese mixture on each breast
8. Next, roll each breast up and keep seam down 
9. Dip chicken roll into egg mixture, then in the breadcrumbs, and place seam down into baking dish
10. Once all chicken rolls are placed in dish, lightly spray over with cooking spray
11. Bake for 25 minutes and then remove from oven
12. Top with marinara sauce and then divide remaining mozzarella cheese and place on top of each chicken roll
13. Bake for about 3 more minutes or until cheese is melted
14. Serve extra marinara sauce and parmesan cheese on the side

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