Sunday, July 8, 2012

Chicken Spinach Rollatini

I know this is the second "stuffed" chicken recipe I've posted so far, but man, is it delicious. It's like lasagna for someone on the Atkins diet. This recipe was adapted from yet another brilliant post from Skinny Eats.

What you will need:

Chicken breasts, thin sliced or thin chicken cutlets
Plain or Italian Breadcrumbs (if you have plain, you can jazz them up by mixing in some Italian seasoning)
Fresh baby spinach
1/2 lemon
1 egg, separated
shredded mozzarella
part skim ricotta cheese
minced garlic
ready-made pesto sauce (I use classico brand)
marinara or pasta sauce of your choice

Preheat your oven to 425.

If your chicken cutlets are not already thin sliced, then you need to prepare them to be rolled up. You can find detailed instructions on how to convert regular chicken breasts to thin breasts here.

For about a pound of chicken, put 4-5 ounces of the ricotta into a bowl. Add in one generous spoonful of pesto, and one generous spoonful of garlic. Also put in 1-2 ounces of shredded mozzarella. Throw in about 1/4 of a bag of spinach and mix it all together. Pour in the egg yolk to help it all stick together.

As a side note, if you need to separate an egg, you should definitely get one of these guys:

Spread a thin layer of your ricotta mixture on the chicken cutlets.

On a plate, pour out some breadcrumbs. I had to make Italian breadcrumbs since I only had plain. Very easy: regular breadcrumbs plus Italian seasoning mix from the spice aisle. To make things really exciting, throw in some grated parmesan.

Roll up your chicken cutlets, like so:

Dip the chicken roll-ups into the egg whites, which were reserved from the yolk, and then into the bread mixture, lightly coating them, then place them into a baking pan:

Bake at 425 for 20 minutes. Then remove from the oven, and spread a thin layer of pasta sauce over the top of the chicken rollatini, and then sprinkle with shredded mozzarella cheese.

Put the chicken back in the oven for about five more minutes, until the cheese is melted. Then, put the broiler on "hi" and watch it very carefully. Seriously. Stand there like a hawk and watch the cheese as it crisps. Pull it out before it burns--there is no scientific method or measurement of time that this will occur in as it is very oven specific. 

Serve, and enjoy!

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