Wednesday, January 7, 2015

Chicken Spinach Rollatini

I love chicken parm.
This recipe is kind of like what would happen if chicken parm, spinach, and ravioli filling had a baby.
It was messy but different and delicious.

yield: 8 servings

8 thinly sliced chicken cutlets, ~3oz each
½ C italian seasoned breadcrumbs
¼ C grated parmesan cheese
6 tbs egg whites
5oz fresh spinach
8oz burrata cheese
6oz mozzarella
1 C marinara sauce
olive oil mister
salt and pepper to taste

  1. Season cutlets with salt and pepper.
  2. Preheat oven to 450°.
  3. Lightly spray a baking dish with nonstick spray (or olive oil mister).
  4. Combine breadcrumbs and 2 tbs grated cheese in one bowl and ¼ C egg whites in another.
  5. In a medium bowl, shred 1.5 oz of mozzarella and add remaining grated parmesan cheese, spinach, 2 tbs egg whites, and burrata cheese.
  6. Lay chicken cutlets down and spread 2 tbs of spinach-cheese mixture on each cutlet. 
  7. Loosely roll each one, keeping the seam side down.
  8. Dip chicken in egg mixture, then dip in breadcrumbs, and place seam side down in the baking dish.
  9. Repeat with each remaining chicken roll.
  10. When finished, lightly spray with olive oil. 
  11. Bake 25 minutes.
  12. Remove from the oven, top with sauce and remaining mozzarella.
  13. Bake until cheese is melted and bubbling, about 3 more minutes.
  14. Enjoy!

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