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  • Cathi-Anne Totaro

    Chicken Rollatini with Spinach alla Parmigiana Baked chicken breasts rolled with spinach and ricotta topped with pomodoro sauce and melted mozzarella. A dish the whole family will love! Since making chicken rollatini stuffed with prosciutto and cheesea few weeks back my husband has been craving chicken rollatini the way he grew up eating it, stuffed with cheese and topped with sauce and more cheese. I had to sneak some spinach in them against his will, but he was very pleased with the final results. I guess you can say this is a cross between my Chicken Parmigianaand Spinach Lasagna Rolls. Perfect for a large crowd, or to feed a hungry family. These are very filling, I served this with a big salad and I was very content with just one piece. These re-heated beautifully the next day and we were happy to enjoy them again for leftovers. Enjoy!! Chicken Rollatini with Spinach alla Parmigiana Gina'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 Washand drycutlets, season with salt and pepper. Preheatoven to 450°. Lightly spraya baking dish with non-stick spray. Combinebreadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another. Shredor finely chop1.5 oz of mozzarella cheese and combinewith remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese. Laychicken cutlets down on a working surface and spread2 tbsp of spinach-cheese mixture on each cutlet. Looselyroll each one and keep seam side down. Dipchicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeatwith the remaining chicken. When finished, lightlyspraywith olive oil. Bake25 minutes. Removefrom oven, topwith sauce then cheese. Bakeuntil cheese is melted and bubbling, about 3 more minutes. Serve with additional sauce on the side and grated cheese.

  • Megan George

    Skinny Chicken Rollatini with Spinach alla Parmigiana (from Gina's Skinny Recipes)

  • Kim Pinkerton

    Healthy Chicken Rollatini with Spinach alla Parmigiana - Yum

  • Heather Quebodeaux

    Top 20 Skinny Recipes For 2011 from skinny taste. Weight watchers points!

  • Michelle Gaimari

    Chicken Rollatini with Spinach alla Parmigiana. Stuffed Chicken Breast

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