Monday, August 12, 2013
BAKED MOZZARELLA CHICKEN ROLLS
So You know by now that I LOVE ♥♥♥ Italian Foods right? Sure you do, I post so many recipes for Italian cooking cuisine that I bleed Italian cheese
Well here is one I found and have modified just a little for our liking at this house, and I know you will love it too.
adapted from Skinny Taste
2 lbs. boneless skinless chicken breasts (8 4-ounce pieces)
1 cup whole wheat Italian style bread crumbs
6 tablespoons grated Parmesan cheese, divided
5 ounces fresh baby spinach
1 clove minced garlic and olive oil for sauteeing
½ cup part-skim ricotta cheese
⅓ cup beaten egg whites (I used something similar to Egg Beaters)
3 ounces fresh mozzarella cheese, thinly sliced
1 cup marinara sauce(my homemade is awesome)
fresh basil for topping
Prep the chicken: Cut the chicken into 8 pieces and pound the pieces until they are
thin (for quick cooking) and have expanded in surface area (for more filling). Place
the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside.
Prep the filling: Chop the spinach and saute it with the garlic and just a drizzle of
olive oil for 2-3 minutes or until just barely wilted. Combine the sauteed 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.
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. Repeat for the remaining 7
pieces of chicken. Bake for 25 minutes.
Finishing touches: After 25 minutes, the chicken should be cooked through (white on
the inside) and browned on the top. Cover the chicken with the marinara sauce and
slices of fresh Mozzarella. Bake for another 3-5 minutes or until cheese is melting.
Sprinkle with fresh basil.
Leaving a little space between each piece allows
the breadcrumbs to bake, brown, and cook perfectly