Monday, April 29, 2013

Food Week!! Chicken Rollatini

Hello!  Good Morning!

We had a little technical glitch last week... we were on vacation and I'd scheduled all of the food posts for last week BUT there was some sort of technical issue (definitely not user issue) so we're starting food week this week with a wonderful, easy and SKINNY Chicken Rollatini recipe!

(Photo courtesy of
Here's the recipe that I found on Skinny Taste via Pinterest...
Chicken Rollatini with Spinach alla ParmigianaGina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1 stuffed breast • Old Points: 4 pts • Points+: 5 pts
Calories: 194.7 • Fat: 7 g • Protein: 24.2 g • Carb: 7.2 g • Fiber: 1.5 g

  • 8 thin chicken cutlets, 3 oz each
  • 1/2 cup whole wheat Italian seasoned breadcrumbs
  • 1/4 cup grated parmesan cheese, divided
  • 6 tablespoons egg whites or egg beaters
  • 5 oz frozen spinach, squeezed dry of any liquid
  • 6 tbsp part skim ricotta cheese
  • 6 oz part skim mozzarella (I used Polly-O)
  • olive oil non-stick spray (I use my Misto)
  • 1 cup pomodoro sauce or your favorite marinara sauce
  • salt and pepper to taste

Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.

Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another

Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese.

Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.

Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with olive oil.

Bake 25 minutes. Remove from oven, top with sauce then cheese.

Bake until cheese is melted and bubbling, about 3 more minutes. Serve with additional sauce on the side and grated cheese

I made this exact recipe a few times and it is excellent!  The chicken is super moist, there is plenty of flavor and one chicken roll with salad and roasted asparagus satisfied me, I believe my husband had 2 with salad and asparagus and he was good. 

I started mixing it up a little, making small changes that I knew my family would enjoy, so here's a few ideas that you can try...

 - Lay chicken cutlets down on a working surface, take a thin piece of prosciutto ham and lay it on top of the chicken cutlet.  Spread the 2 tbsp of spinach-cheese mixture on each cutlet.  Loosely roll each one and keep seam side down.

- Rinse canned artichoke and pat dry with paper towel.  Get out as much moisture as possible!  Chop finely, then add to the spinach-cheese mixture.  Spread onto chicken cutlets and proceed per recipe.

- Add 2  heaping tbsp minced garlic (we're a stinky breath family) to the cheese-spinach mixture.  Adjust the garlic to suit your taste.  Proceed per recipe.

So that's that!  A fabulous recipe for a delicious dinner.  Tomorrow I'll share another recipe so you can use the remainder cheese up!

Have a good and delicious one!

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