Chicken Rollatini with Spinach Parmigiana

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
6 thin chicken cutlets 1/4 c. italian seasoned bread crumbs1/4 c. grated parmesan, divided3 tbsp. egg whites or egg beaters5 oz. frozen spinach, squeezed dry of any liquid6 tbsp. part skim ricotta4 oz. part skim mozzarella, shredded1 c. pomodoro or your favorite pasta saucenonstick cooking spray
Directions
Dry cutlets and season with salt and pepper. Preheat oven to 450. Spray a baking dish with nonstick cooking spray.

Combine breadcrumbs and 2 tbsp grated parmesan in one bowl, and the egg beaters in another.

Combine 1 oz. mozzarella with remaining parmesan, spinach, and ricotta.

Lay chicken cutlets down on a flat surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep the seam side down.

Dip chicken in egg mixture, then in breadcrumbs and place in baking dish - seam side down. Repeat with remaining chicken. When finished, lightly spray with olive oil. Bake 25 minutes. Remove from oven, top with sauce and remaining mozzarella cheese.

Serving Size: Makes 6 rolls

Number of Servings: 6

Recipe submitted by SparkPeople user EMILYJ514.

Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 291.7
  • Total Fat: 8.4 g
  • Cholesterol: 87.5 mg
  • Sodium: 586.4 mg
  • Total Carbs: 12.3 g
  • Dietary Fiber: 1.8 g
  • Protein: 39.3 g

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