Emprimir
Correo Electrónico
 Finished Mozzarella Florentine Chicken Rolls |
 Seasoned Chopped Wilted Spinach |
 Spinach Cheese Filling
|
 Flattened Chicken Breasts With Bottom Side Breaded
|
 Spinach Cheese Filling Added To Chicken |
 Chicken Rolls After Breading
|
 Baked Rolls Before Topping |
 Baked Rolls After Topping
|
| prev | 1 of 8 | next |  Add a photo | |
This easy, healthy and completely gorgeous recipe will have your dinner guests gobbling up this chicken in no time. The first time I made it, there was only one roll left.
Since this is baked chicken paradise, each chicken piece is actually stuffed with my very own favorite power veggie: spinach. Very delicate baby spinach, chopped and just very lightly wilted with some garlic and olive oil, just to make you feel green and happy on the inside. I used reduced-fat cheeses and egg white mixed with the spinach.
You have to give each piece of chicken some tender loving care. Your hands will be a complete mess by the time this is done. The end result, an incredible texture of crispy shell with tender juicy chicken and a cheesy filling.
Your friends and family will think you are some kind of culinary genius, because, in reality, you are.
Ingredientes
- For Chicken:
- 2 Lbs. Garlic & Herb Marinated Boneless Skinless Chicken (8 Four Ounce Pieces)
- 1 Cup Whole Wheat Italian Style Bread Crumbs
- 2 Tbsp. Grated Parmesan Cheese
- 3 Tbsp. Beaten Egg Whites (Fresh or Egg Beaters Is Fine)
- For Filling:
- 5 Ozs. Fresh Baby Spinach
- 1 Clove Garlic, Minced
- 1 Tbsp. Olive Oil
- 1/2 Cup Part-Skim Ricotta Cheese
- 4 Tbsp. Grated Parmesan Cheese
- 1/4 Cup Shredded Reduced-Fat Mozzarella Cheese
- 3 Tbsp. Beaten Egg Whites (Fresh or Egg Beaters Is Fine)
- For Topping:
- 1 1/2 Cup Marinara Sauce (Tip)
- 1/2 Cup Shredded Reduced-Fat Mozzarella Cheese
- Sliced Fresh Basil, For Garnish
- Serve With:
- Cooked Pasta And Fresh Fruit of Choice
Direcciones
1.
NOTE: I like to prepare this in the morning to allow the flavors to blend and bread coating to form a good seal.
2.
To Prepare The Chicken: Cut the chicken into 8 pieces and pound the pieces until they are thin (1/4 Inch). Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside. In a second shallow bowl, add the beaten egg whites and set aside.
3.
To Prepare The Filling: Chop the spinach and sauté it with the garlic and olive oil for 2-3 minutes or until just barely wilted. Cool to room temperature. Combine the sautéed spinach with the ricotta, Parmesan cheese, 1/4 cup mozzarella cheese and 3 tablespoons of the egg whites.
4.
To Assemble Chicken: Spray a large baking dish with non-stick cooking spray and preheat the oven to 450°F.
5.
Take one piece of chicken and dip one side only in egg white. Next, lay egg covered side, flat in bread crumb mixture and press gently. Place breadcrumb side down on a flat working surface covered with a piece of wax paper. Repeat for remaining chicken.
6.
Place 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 bread crumbs, seam side down. Sprinkle a bit more breadcrumb over roll. Place in baking dish, seam side down; leaving space around each roll to insure even, crispy browning. Repeat for the remaining 7 pieces of chicken.
7.
Lightly spritz each roll with olive oil based non-stick cooking spray. Bake for 25 minutes.
8.
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 1/2 cup of shredded mozzarella; garnish with basil. Bake for another 5 minutes or until cheese is melted.
9.
Tip: You can find garlic herb marinated chicken breasts at local grocery or you can make your own by using a favorite garlic marinade. If you use fresh egg white, you will need approximately 2 large eggs separated. You can use store bought marinara sauce or you can make your own homemade recipe. I attached a copy of my go to marinara for your ease. This would be great with pork and/or veal.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 401g | |
| Recipe makes 4 servings | |
| Calories 628 | |
| Calories from Fat 132 | 21% |
| Total Fat 14.92g | 19% |
| Saturated Fat 5.26g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 911mg | 38% |
| Potassium 1361mg | 39% |
| Total Carbs 100.35g | 27% |
| Dietary Fiber 8.4g | 28% |
| Sugars 12.64g | 8% |
| Protein 29.51g | 47% |
