Name: Chicken Spinach Rollatini
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 people
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}

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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!

Course Main Course

Cuisine Italian

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 8 people

Calories 195 kcal

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.