Chicken Rollatini w/ Spinach and Tomatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
8 thin chicken cutlets, 3 oz each 1 egg 1.5 cups fresh spinach 6 tbsp fat free cottage cheese 1 cup shredded mozz (2%) olive oil non-stick spray 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.
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.
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.
Serving Size: 5 pieces (breasts cut in half)
Number of Servings: 5
Recipe submitted by SparkPeople user CARRIEVERDE.
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.
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.
Serving Size: 5 pieces (breasts cut in half)
Number of Servings: 5
Recipe submitted by SparkPeople user CARRIEVERDE.
Nutritional Info Amount Per Serving
- Calories: 256.7
- Total Fat: 6.9 g
- Cholesterol: 122.6 mg
- Sodium: 694.8 mg
- Total Carbs: 8.5 g
- Dietary Fiber: 1.5 g
- Protein: 39.6 g
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