Chicken Rollatini
Baked chicken breasts rolled with spinach and ricotta topped with pomodoro sauce and melted mozzarella. A dish the whole family will love! These are very filling, and if you serve this with a big salad, one piece will probably be enough.
Lower Calorie Chicken Rollatini
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
- 5 oz frozen spinach, squeezed dry of any liquid
- 6 tbsp part skim ricotta cheese
- 6 oz part skim mozzarella
- olive oil non-stick spray
- 1 cup pomodoro sauce or your favorite marinara sauce
- salt and pepper to taste
Method
- 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 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 whites, 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. 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
Serves 8 – Nutrition Per Serving
Calories: 195, Fat: 7g, Protein: 24g, Carbohydrate: 7g, Fibre: 2g