Chicken Rollatini with Spinach Alla Parmigiana

Delicious! All I can say is delicious. The chicken was juicy and the spinach/ricotta filling was a nice compliment. Overall a wonderfully satisfying Italian dinner.

I am a big fan of Italian dinners. Mostly because they are full of flavors and cheesy goodness. I like crispy chicken topped with cheese and marinara sauce. Kinda had to spot eating these kinds of dishes while on the keto diet, until now. This is a wonderfully low carb version of Chicken parmigiana.

Use caution when trying to roll the chicken rolls in the egg and breading mixture. Some of the filling fell out. I will make this again and try pounding the chicken a little thinner so see if it gives me a better roll.

This is not an original recipe of my creation. I came across this one while browsing Facebook.  I love when recipes pop up on my news feeds. I find a lot that way that I did not know I was looking for. LOL! The original author can be found at Skinnytaste ‘s website. Photo credit also goes to SkinnyTaste. I promise, some day I will have my act together and take photos of my attempts at these wonderful recipes.

Mine didn’t look quite like the photo. I will spread the filling out a bit more next time. I just put it all in one section and rolled around it. It was tasty either way. I used fresh spinach instead of frozen as I was cutting the recipe in half. No need to cook 8 pieces for 2 of us. We had no leftovers. My hubby devoured 3 of the 4. I think I might have been lucky to get the one. 🙂

I used a low carb marinara sauce. I can’t remeber the name right now but will update this post when I get home and can look at the jar.

Baked chicken breasts filled and rolled with spinach and ricotta topped with Pomodoro sauce and melted mozzarella. Family friendly and so good!

Chicken Rollatini with Spinach Alla Parmigiana

Baked chicken breasts rolled with spinach and ricotta topped with pomodoro sauce and melted mozzarella. A dish the whole family will love!

INGREDIENTS:

  • 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
  • 1 cup pomodoro sauce or your favorite marinara sauce
  • salt and pepper to taste

DIRECTIONS:

  1. Wash and dry cutlets, season with salt and pepper.
  2. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
  3. Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another.
  4. 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.
  5. 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.
  6. Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed).
  7. Repeat with the remaining chicken. When finished, lightly spray with olive oil. Bake 25 minutes.
  8. Remove from oven, top with sauce then cheese.
  9. Bake until cheese is melted and bubbling, about 3 more minutes.
  10. Serve with additional sauce on the side and grated cheese.

NUTRITION INFORMATION

Yield: 8 servings, Serving Size: 1 piece

  • Amount Per Serving:
  • Freestyle Points: 4
  • Points +: 5
  • Calories: 195 calories
  • Total Fat: 7g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: mg
  • Carbohydrates: 7g
  • Fiber: 1.5g
  • Sugar: g
  • Protein: 24g
All images and text ©Gina Homolka for Skinnytaste

Read more at https://www.skinnytaste.com/chicken-rollatini-with-spinach-alla/#WZD4vvUGwvPr0PjI.99

 

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