Chicken and Spinach Rollatine (8 SP each roll)
INGREDIENTS:
- 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
DIRECTIONS:
- 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.
- *************************************
- TASTE NOTES
- 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.
