The time-honored way of showing love in an Italian family is to offer food. Whether we're celebrating, mourning, happy, sad--if we're breathing, there's a table filled with great things to eat. Life's too short, so eat what you love and love what you eat.
Thursday, March 28, 2019
Chicken and Spinach Rollatine
Chicken and Spinach Rollatine (8 SP each roll)
4 thin chicken cutlets, 4 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 shredded mozzarella
olive oil non-stick spray
1 cup tomato sauce
salt and pepper to taste
Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
Wash and dry cutlets, season with salt and pepper.
Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another.
Combine 1.5 oz shredded mozzarella 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 1/4 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 and
bake until cheese is melted and bubbling, about 3 more minutes.
I adapted this recipe to provide for a reasonable portion size. I could have decreased the mozzarella, but decided the extra points were worth it. This was a delicious dish that goes equally well with a side of pasta or a side of sauteed broccoli rabe or escarole. One roll is a perfect serving and the only thing that could make it better would be to use homemade tomato sauce.