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Chicken rollatini with spinach alla parmigiana
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| Chicken Rollatini with Spinach alla Parmigiana Gina's Weight Watcher Recipes Servings: 8 • Serving Size: 1 stuffed breast • Old Points: 4 pts • Points+: 5 pts Calories: 194.7 • Fat: 7 g • Protein: 24.2 g • Carb: 7.2 g • Fiber: 1.5 g | |
| 8 | thin chicken cutlets, 3 oz each |
| 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 (I use my Misto) | |
| 1 cup | pomodoro sauce or your favorite marinara sauce |
| salt | |
| 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.
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.
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