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This recipe I one of our family staples. Even if you don’t care for spinach, I make half with just cheese for the kids it is still great!
The rolled chicken comes out similar to meatballs so I serve it over thin wheat spaghetti or spaghetti squash. It really is so yummy, I hope you’ll try my version!
Chicken Spinach Rollatini
My version is an even lower fat version of this yummy chicken dish!
Ingredients
- 4 boneless Chicken Breasts or 8 cutlets
- 1/2 cup Italian bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 tsp oregano
- 2 cups Eggbeaters or egg whites {2-3 eggs beaten}
- 5 oz frozen Spinach thawed, cooked, squeezed dry of liquid
- 2 cups fat free cottage cheese
- 2 cups mozzarella
- non-stick spray
- salt & pepper to taste
- 1-2 jars marinara sauce {My favorite is Victoria Marinara}
Instructions
- Preheat oven to 450 degrees.
- Spray 9 x13 inch dish with non stick spray.
- With a mallet, pound your chicken breasts until they are 1/2-1/4 inch
- thin.
- Cut them in half to make cutlets.
- Mix the bread crumbs and Parmesan in a bowl together, set aside.
- Add your eggs, egg substitute or egg whites to another bowl, set aside.
- Mix 1 cup of the mozzarella, oregano, salt & pepper to the cottage cheese, set aside.
- Lay out the cutlet, spread a small amount of cheese mixture onto cutlet. Add the spinach over the cheese mixture and roll the cutlet up.
- Dip the cutlet in the egg mixture and then roll in the bread crumb mixture until coated.
- Place seam side down in the dish and repeat.
- When all cutlets are in dish, lightly spray each one with non-stick spray. Bake for 25 minutes.
- Remove from oven and top with sauce and leftover mozzarella.
- bake for 5-10 more minutes.
Recipe Notes
Serve with remaining sauce over noodles or spaghetti squash. Enjoy!
Nutrition Facts
Chicken Spinach Rollatini
Amount Per Serving
Calories 195
* Percent Daily Values are based on a 2000 calorie diet.
Check out more of my family’s Favorite Recipes~
Yummy!