Adapted from Skinnytaste
I’ve made this a bunch of times for dinner and it is DELICIOUS!
It’s basically baked chicken breasts rolled with spinach and ricotta topped with pomodoro sauce and melted mozzarella. I changed it up a little by using kale and an arrabiata sauce instead.
Chicken Rollatini with Kale alla Parmigiana
Servings: 8 • Serving Size: 1 stuffed breast
Calories: 194.7 • Fat: 7 g • Protein: 24.2 g • Carb: 7.2 g • Fiber: 1.5 g
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 kale, squeezed dry of any liquid
- 6 tbsp part skim ricotta cheese
- 6 oz part skim mozzarella
- olive oil non-stick spray (I used my Misto
)
- 1 cup arrabiata sauce or your favorite marinara sauce
- salt and pepper to taste
Directions:
Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a large baking dish with non-stick spray.
Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another.
Shred or finely chop 1.5 oz of mozzarella cheese (I used a fresh ball of mozzarella) and combine with remaining grated cheese, kale (make sure you squeeze it dry), 2 tbsp egg whites, and ricotta cheese.
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.
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
Bake until cheese is melted and bubbling, about 3 more minutes.
Suggested Side Dish – since I always serve a vegetable, I chose steamed broccoli to add a little more color to the dish. Steamed for about 5 minutes.