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Chicken Rollatini with Spinach alla Parmigiana

This Chicken Rollatini with Spinach alla Parmigiana is a lighter take on a classic Italian comfort dish. Tender chicken breasts are stuffed with a flavorful mixture of spinach and cheese, then baked in marinara sauce and topped with melted mozzarella. It's a crowd-pleasing and relatively healthy meal!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 thin cutlets chicken about 3 oz each
  • 0.5 cup whole wheat Italian seasoned breadcrumbs
  • 0.25 cup grated parmesan cheese divided
  • 6 tablespoons egg whites or egg beaters
  • 5 oz frozen spinach squeezed dry of any liquid
  • 6 tablespoons part skim ricotta cheese
  • 6 oz part skim mozzarella I used Polly-O
  • olive oil non-stick spray
  • 1 cup pomodoro sauce or your favorite marinara sauce
  • salt and pepper to taste

Method
 

Preparation Steps
  1. Wash and dry cutlets, season with salt and pepper.
  2. Preheat oven to 450°F (230°C). Lightly spray a baking dish with non-stick spray.
  3. Combine breadcrumbs and 2 tablespoons grated parmesan cheese in one bowl and 1/4 cup egg whites (or egg beaters) in another.
  4. Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tablespoons egg whites, and ricotta cheese.
  5. Lay chicken cutlets down on a working surface and spread 2 tablespoons of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.
  6. Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed).
  7. Repeat with the remaining chicken. When finished, lightly spray with olive oil. Bake for 25 minutes.
  8. Remove from oven, top with sauce then the remaining mozzarella cheese.
  9. Bake until cheese is melted and bubbling, about 3 more minutes.
  10. Serve with additional sauce on the side and extra grated cheese, if desired.

Notes

This recipe is easily adaptable. You can use fresh spinach instead of frozen, just make sure to wilt and squeeze out the excess moisture. For a vegetarian option, substitute the chicken with large portobello mushrooms.