Recipe Background
This Chicken Rollatini brings a meatier version than the original to the table! What was once an eggplant-rolled dish, now takes your favorite, juicy chicken and wraps it around a creamy spinach filling. It's got crunchy breadcrumbs, melty cheese, and tangy pomodoro sauce to really keep things interesting. Are you ready for an updated version of this Italian classic?! Chicken Rollatini will definitely make the good times roll!
This Chicken Rollatini brings a meatier version than the original to the table! What was once an eggplant-rolled dish, now takes your favorite, juicy chicken and wraps it around a creamy spinach filling. It's got crunchy breadcrumbs, melty cheese, and tangy pomodoro sauce to really keep things interesting. Are you ready for an updated version of this Italian classic?! Chicken Rollatini will definitely make the good times roll!
Ingredients
- 8 (3-ounce) thin chicken cutlets
- salt to taste
- pepper to taste
- 1/2 cup whole-wheat Italian seasoned breadcrumbs
- 1/4 cup plus 2 tablespoons parmesan cheese grated, divided, plus more, to taste, for serving
- 6 tablespoons egg whites or eggbeaters
- 5 ounces frozen spinach squeezed dry
- 6 tablespoons part-skim ricotta cheese
- 6 ounces part-skim mozzarella shredded, plus more, to taste, for serving
- olive oil spray to taste
- 1 cup pomodoro sauce or marinara sauce plus more, to taste, for serving
Directions
- Preheat the oven to 450 degrees F.
- Lightly spray a baking dish with nonstick spray.
- Dry the cutlets and season with the salt and the pepper.
- In a bowl, combine the breadcrumbs and 2 tablespoons of the parmesan.
- In another bowl, add 4 tablespoons of the egg whites.
- In another bowl, combine the spinach, the ricotta cheese, the mozzarella, 1/4 cup of the parmesan, and the remaining egg whites.
- On a clean, flat working surface, lay out the chicken cutlets and spread 2 tablespoons of the spinach mixture over each cutlet.
- Loosely roll each of the coated chicken cutlets and keep them seam-side down.
- Dip each of the rolled chickens into the egg mixture, then the breadcrumb mixture, and place seam-side down in the prepared baking dish.
- Lightly spray the coated chicken with the olive oil spray.
- Bake until the chicken reaches an internal temperature of 165 degrees F, about 20 minutes.
- Carefully cover the chicken with the pomodoro sauce and sprinkle with the extra mozzarella cheese.
- Bake until the cheese has melted and is bubbly, about 3 minutes.
- Serve with more of the sauce and sprinkled with the extra parmesan.
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