Chicken Parmesan Rollatini with Ricotta & Spinach

Chicken Parmesan is one of my *all time favorite* comfort foods.  Ever since I was a little girl, I loved this dish.  Tender chicken smothered in marinara sauce and topped with LOTS of melted cheesy goodness…what’s not to love!  I have made Chicken Parmesan before, and it can be a bit time-consuming.  It also can use almost every pot, pan, and utensil in your kitchen!  These are the reasons why I was very excited when I stumbled across this recipe.  First, it’s healthier (there’s no frying!).  And it has two additional ingredients that I love: ricotta and spinach.  Last, it requires way less pots and pans, which means way less dishes!

I certainly changed the recipe up a bit.  (I pretty much lost all willpower for a moment and made the recipe slightly less “skinny” and slightly more cheesy!)  It was delicious though, so I am okay with the added calories.  I also took a shortcut and used jarred marinara sauce (gasp!).  If I made this on a weekend, I absolutely would have made my own sauce.  But it was a weekday and I’m a busy lady (at least during the school year), so I cut some corners.  I mean, a girl’s gotta do what a girl’s gotta do sometimes!

Start by getting everything ready (aka your mise en place)

  • Preheat your oven to 450°.
  • Pour about ½ cup Italian style breadcrumbs onto a shallow dish.
  • Add ¼ cup grated Parmesan cheese.

  • Mix well.

  • Crack an egg into a bowl and add a splash of water.
  • Whisk the egg well.

  • Place ¼ cup shredded mozzarella cheese into the bottom of a large bowl.

  • Add ¼ cup grated Parmesan cheese.

  • Add 8 tablespoons of ricotta.  (I used part-skim to help with the “skinny” aspect of the recipe.)

  • Squeeze out one box of defrosted spinach to get rid of any liquid.
  • Add the spinach to the cheeses.

  • Mix well.

  • Coat a baking dish with nonstick cooking spray.
  • Season 4 chicken cutlets with some s&p.

  • Spread the ricotta mixture on top of each cutlet.

  • Roll the chicken cutlets up.

  • Dip each rolled cutlet into the egg.

  • Roll each cutlet around in the breadcrumbs to coat completely.

  • Place each rolled cutlet seam-side down in the baking dish.

  • Bake for 25 minutes, until the breadcrumbs are golden brown.

  • Spoon some marinara sauce on top of each piece of chicken.

  • Top each piece with a slice of mozzarella cheese.

  • Place back in the oven and bake until the cheese is melted and bubbly, about 3-5 more minutes.

Serve with a nice salad (or pasta if you’re feeling especially devious!).  Enjoy!

One Year Ago: Slow Cooker Shredded Chicken

Chicken Parmesan Rollatini with Ricotta & Spinach (serves 4)

 

INGREDIENTS:

  • ½ cup Italian style breadcrumbs
  • ½ cup grated Parmesan cheese, divided
  • 1 egg, beaten with a splash of water
  • ¼ cup shredded mozzarella cheese
  • 8 tablespoons part-skim ricotta cheese
  • 1 box frozen spinach, defrosted and squeezed dry of any liquid
  • 4 chicken breast cutlets
  • salt
  • ground black pepper
  • nonstick cooking spray
  • 1 cup marinara sauce
  • 4 slices mozzarella cheese

 

DIRECTIONS:

  • Preheat your oven to 450°.
  • Combine the breadcrumbs and half of the Parmesan cheese in a shallow dish.
  • Combine the shredded mozzarella, remaining parmesan, ricotta, and spinach in a bowl, mixing well.
  • Season the chicken with the salt and pepper on both sides.
  • Coat a baking dish with the cooking spray.
  • Spread one fourth of the ricotta mixture on top of each chicken breast.
  • Roll each chicken breast up.
  • Dip the rolled chicken breasts into the egg mixture and coat completely.
  • Roll the chicken breasts in the breadcrumb mixture until all sides are coated.
  • Place the chicken breasts seam-side down in the baking dish.
  • Bake for 25 minutes, until the breadcrumbs are golden brown.
  • Top each chicken breast with the marinara sauce.
  • Finish each piece of chicken with a slice of mozzarella.
  • Return the baking dish back into the oven and cook for an additional 3-5 minutes, until the cheese is melted and bubbly.

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