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| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
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Ingredients
- 24 oz thin chicken cutlets
- 1/2 cup whole wheat Italian seasoned breadcrumbs
- 1/4 cup grated parmesan cheese divided
- 6 tablespoons egg whites or egg beaters
- 5 oz frozen spinach squeezed dry of any liquid
- 6 tbsp part skim ricotta cheese
- 6 oz part skim mozzarella I used Polly-O
- olive oil non-stick spray
- 1 cup pomodoro sauce or your favorite marinara sauce
- salt to taste
- pepper to taste
Ingredients
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Instructions
- 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 beaters or 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 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.
- Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed).
- 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.
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.
