Chicken Rollatini with Spinach alla Parmigiana

Whew.

I just made one of the best dinners I think I’ve ever made for myself- I am in LOVE with this chicken rollatini thing.

I’ve had lots of cravings lately for stuffed, good chicken and the whole process was way easier than I could have imagined. I thought I would need some sort of fancy ingredient, have to somehow tie it together, or spend too long hammering out a piece of chicken.

I had to do none of that.

I adapted this recipe from SkinnyTaste to fit a single-gal-cooking-for-one- who-wants-some-leftovers-but-doesn’t-want-to-eat-this-chicken-all-week. Thus, I used four thinly sliced breasts instead of the recommended eight.

Ingredients

• 1 Package of thinly cut chicken breasts (four come in a package)
• ¼ c Italian seasoned breadcrumbs
• ¼ c grated parmesan cheese divided (I really like cheese)
• 2 egg whites or ¼ c of egg beaters
• ¼ of a block of frozen spinach, thawed and squeezed out of any liquid (You could probably use more but I don’t love it. Also not really sure how the half thawed spinach I put back in the freezer will do next time I want to use it—but that’s to figure out next time!)
• 3 tbs part skim ricotta cheese
• Handfuls of shredded mozzarella (again, I really like cheese)
• Olive oil non-stick spray (aka PAM)
• 1 c marinara sauce
• Salt and peppa

Recipe:

1. Preheat oven to 450.
2. Wash and dry chicken cutlets and season with a little salt and pepper.
3. Combine bread crumbs and 2 tbs of parmesan in one bowl. Put one of your egg whites in another bowl. These will be used to coat the chicken, so make sure the bowls are shallow enough that this is easy to do.
4. Combine mozzarella, the rest of the parmesan, ricotta and spinach all in a second bowl.
5. Coat each chicken breast- enough to cover it but not enough to make it hard to fold. The original recipe says this is about two tbs on each chicken breast.
6. Loosely roll up the chicken breasts, coat in the egg white and roll it around in the breadcrumbs. For some reason, I thought this was going to be the most difficult thing ever and that alllllll of the cheese was going to fall out but it actually came together quite smoothly.
7. Repeat for all four chicken breasts, and lightly spray some PAM on top (not sure why exactly haha)
8. Bake 25 minutes at 450.
9. Pour your marinara sauce on top and add on some more mozzarella.
10. Bake for about 2 minutes or until the mozzarella is melted.

I enjoyed with a little salad (trying not to eat pasta these days) but you could definitely pair with some pasta and have a wonderful meal.