Monday, August 8, 2011

Chicken Rollatini

The lighting in the photo was a little off which made the chicken look pink!

This chicken rollatini recipe is a cross between chicken parmesan and stuffed shells and it tastes just as good as it sounds.  Even for a hot summer night, it was still delicious with the creamy inside and panko/parmesan-crusted outside.  All topped with the Italian essentials, marinara sauce and melted mozzarella cheese.

This recipe is so good and tastes so comforting and homey; however, it still is good for you with chopped spinach, low-fat cottage cheese and boneless skinless chicken breast (altogether, the recipe is about 200 calories per serving). I was very satisfied with one chicken cutlet and Bryant with two.  It would be easy to double this recipe to serve a larger crowd or halve it like I did (although the leftovers were really good).

I served this with a balsamic salad, some baguette slices topped with roasted garlic and a glass of red wine.  A delicious meal for any season!

PS - Check out the new recipe index at the top of the page to help find all the recipes on From Anne's Kitchen!

Chicken Rollatini
Taken from: Skinny Taste
Serves 8
  • 8 thin chicken cutlets, 3 oz each
  • 1/3-1/2 cup whole wheat Italian seasoned breadcrumbs
  • 3 tablespoons grated parmesan cheese, divided
  • 1 egg, beaten, divided
  • 9 oz fresh spinach, chopped and sauteed (or 5 oz frozen spinach, squeezed dry of any liquid)
  • 6 tbsp part skim ricotta cheese (I used 2% cottage cheese instead which is high in protein)
  • 6 oz part skim mozzarella
  • non-stick cooking spray
  • 1 cup marinara sauce
  • salt and pepper to taste 
  1. Wash and dry cutlets, season with salt and pepper.  Preheat oven to 450°. Lightly spray a 8x8 baking dish with non-stick spray.
  2. Combine breadcrumbs and 2 tbsp grated cheese in one bowl and beaten egg (save 1 Tbsp of beaten egg for next step) in another.
  3. Shred or finely chop 1.5 oz of mozzarella cheese and 1 Tbsp parmesan cheese, spinach (make sure you squeeze it dry), 1 tbsp of beaten egg, and ricotta/cottage cheese
  4. 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.
  5. 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, placing each chicken roll next to one another. When finished, lightly spray tops of chicken with cooking spray.
  6. Bake 25 minutes. Remove from oven, top with sauce then cheese.
  7. Bake until cheese is melted and bubbling, about 3 more minutes. Serve with additional sauce on the side.


Post a Comment