Wednesday, January 8, 2014
BAKED MOZZARELLA CHICKEN ROLL-UPS
What You NEED:
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
3 cloves minced garlic
olive oil for sauteeing
½ cup part-skim ricotta cheese
1/4 cup beaten eggs
3 ounces fresh mozzarella cheese, thinly sliced
1 cup marinara sauce
fresh basil for topping
How to Make:
Prep the chicken: Cut the chicken into 8 pieces and pound the pieces until they are thin
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
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 beaten eggs, 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.
Top with sour cream and Sprinkle with fresh basil.
NOTES To make the roll-ups Crispy do not place close together