Saturday, October 1, 2011

Chicken Rololatini with Spinach alla Parmigiana

Weight Watchers 5 points plus

8 thin chicken cutlets (I used 4 chicken breasts and cut them in half)
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 liquid
6 tbsp part skim ricotta cheese (I used fat free)
6 oz part skim mozzarella cheese
olive oil non-stick spray
1 cup of your favorite marinara sauce
salt and pepper to taste

Wash and dry cutlets. Season with salt and pepper. Preheat oven to 450 degrees. Lightly spray a baking dish with non-stick spray.

Combine breadcrumbs and 2 tbsp grated Parmesan cheese in one bowl and 1/4 cup of egg beaters or egg whites in another.

Shred or finely chop (I bought shredded) 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach, 2 tbsp egg beaters, and ricotta cheese.

Dip chicken top side down in egg beaters, then dip into breadcrumb mixture. Lay flat on a plate with breadcrumb side down, and spread tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.

No toothpicks needed. Repeat with the remaining chicken.

Bake 25 minutes. Remove from oven, top with sauce then cheese.

Bake until cheese is melted and bubbling, about 10 more minutes. Serve with additional sauce on the side and grated cheese.

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