The proportions of ingredients made it so that I used chopped fresh baby spinach rather than half a standard 10-ounce package of frozen spinach. I added a little extra ricotta to make the filling smoother. I may use cottage cheese instead of ricotta next time; not only because I just like it better than ricotta, but also to add a little more creaminess.
Ooooooohhhhhh... And I just read in the original recipe commentary that this recipe originally had prosciutto in the filling. Um, yeah, I'll be doing that next time too. And um, yeah, I'm just kind of totally unskinnying this recipe. Oh well.
Chicken Rollatini with Spinach alla Parmigiana
A variation on this recipe from Gina's Skinny Recipes
8 thin chicken cutlets, 3 ounces each
1/2 cup whole wheat Italian seasoned breadcrumbs
1/4 cup grated Parmesan cheese, divided
3 eggs, divided
1 6-ounce bag fresh baby spinach, chopped into ribbons
1/2 cup part skim ricotta cheese
6 ounces part skim mozzarella
Olive oil non-stick spray
1 cup pomodoro sauce or marinara sauce
Salt and pepper to taste
Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°F. Lightly spray a baking dish with non-stick spray.
Combine breadcrumbs and 2 tablespoons grated Parmesan cheese in one bowl and 2 beaten eggs in another.
Shred or finely chop 1.5 ounces of mozzarella cheese and combine with remaining grated Parmesan cheese, spinach, 1 beaten egg, and ricotta cheese.
Lay chicken cutlets down on a working surface and spread 2 tablespoons 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.
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