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Chicken Rollatini with Spinach Alla Parmigiana
Baked chicken breasts rolled with spinach and ricotta topped with pomodoro sauce and melted mozzarella. A dish the whole family will love!
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Course Dinner
Prep Time 15 minutes
Cook Time 25 minutes
Servings
Course Dinner
Prep Time 15 minutes
Cook Time 25 minutes
Servings
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. Wash and dry cutlets, season with salt and pepper.
  2. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
  3. Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another.
  4. 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.
  5. 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.
  6. Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed).
  7. Repeat with the remaining chicken. When finished, lightly spray with olive oil. Bake 25 minutes.
  8. Remove from oven, top with sauce then cheese.
  9. Bake until cheese is melted and bubbling, about 3 more minutes.
  10. Serve with additional sauce on the side and grated cheese.

Nutrition Facts
Chicken Rollatini with Spinach Alla Parmigiana
Amount Per Serving
Calories 266 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 4g 20%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 2g
Cholesterol 72mg 24%
Sodium 735mg 31%
Potassium 116mg 3%
Total Carbohydrates 15g 5%
Dietary Fiber 2g 8%
Sugars 4g
Protein 31g 62%
Vitamin A 48%
Vitamin C 10%
Calcium 34%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.