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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.

    • Amy Landry

      Skinny taste- Baked chicken rollatini with spinach alla parmigiana...made this on Friday night and it was DELICIOUS!

    • Kasey Siemssen

      Hundreds of Skinny Recipes with Weight Watchers points. And they tast good! Chicken Rollatini with Spinach alla Parmigiana | Skinnytaste

    • Diana Chavarria

      Chicken Rollatini with Spinach alla Parmigiana. Stuffed Chicken Breast

    • Stephanie Blanford

      Skinny Chicken Rollatini with Spinach alla Parmigiana - only 5 Points Plus on Weight Watchers - shocking!

    • Sandy Shope

      Weight watchers healthy chicken recipe

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