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Baked Chicken and Spinach Rolls

Posted on September 19, 2013 at 4:15 PM

 

 

Baked Chicken and  Spinach Rolls

 

Author: Sarah Bella, recipe inspired by Pinch of Yum

 

Ingredients

 

• 2 boneless skinless chicken breasts- cut and pounded thin

• 1 cup Italian style bread crumbs

• 6 tablespoons grated Parmesan cheese, divided

• 5 ounces fresh baby spinach

• 1 clove minced garlic and olive oil for sautéing

• 1/2 cup part-skim or fat free ricotta cheese

• 1/3 cup beaten egg whites

• 3 ounces shredded or fresh mozzarella cheese, thinly sliced

• Salt, pepper and onion powder

• fresh basil for topping

 

 

Instructions

 

1. Prep the chicken: Cut the chicken into 4 pieces and pound the pieces until they are thin but not TOO thin and have expanded in surface area (for more filling). Season both sides of chicken breast with salt, pepper and onion power. Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside.

2. Prep the filling: Chop the spinach and sauté it with the garlic and just a drizzle of olive oil for 2-3 minutes or until just barely wilted. Combine the sautéed spinach with the ricotta, Parmesan cheese, and 2-3 tablespoons of the egg whites. Place the remaining egg whites in a separate shallow bowl and set aside.

3. Assemble the chicken: Oil the bottom of a large baking dish and preheat the oven to 450 degrees. Place one piece of chicken on a flat working surface. Put a spoonful of ricotta-spinach filling right in the middle and roll the chicken up so that the edges meet to form a "seam". Dip the entire chicken roll in egg whites, and then roll it in the breadcrumbs. Place in a baking dish, seam side down. Bake for about 25 minutes.

4. Finishing touches: After 25 minutes cover the chicken with shredded or slices of fresh Mozzarella. Bake for another 3-5 minutes or until cheese is melting. Sprinkle with fresh basil.

 

 

Notes

Keep space between each rolled chicken breast. If they are too crammed into the pan they will not get as crispy and yummy!

 

When I served this dish, I went the easy route and used Past Roni Garlic & Olive Oil Vermicelli™ ..I must say, it went VERY well together  But feel free to serve this with marinara sauce and noodles, or any pasta/rice variation! Let me know how it turns out!!

 

 

 

 

 

 

Categories: Chicken

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