So, I don’t know if I actually have any Italian heritage, but I will always swear there’s some in there somewhere! It is absolute favorite thing to cook, and DEFINITELY my favorite thing to eat! Okay! Rollatini is not an actual Italian word… but this Italian-style recipe can be made in so many different ways. I encourage all to experiment with this one! It can be done with veal, or fish, or even more traditionally, eggplant if you want a vegetarian meal. You can pretty much stuff it with anything also. I chose my favorite filling…an easy mix of cheeses and spinach. TRY this one out! It is super easy and delicious.
Spinach and Cheese Chicken Rollatini
- 3-4 Chicken Breasts, cut them super thin (you’ll get about 10-12 chicken cutlets)
- 1 Cup Italian Seasoned Breadcrumbs
- 4 Egg Whites
- 3 Cloves Garlic
- 1/3 Cup Parmesan + 2 Tsp.
- 1 lb. Package Fresh Mozzarella, grate 1/2 Cup, and slice the rest
- 3/4 Cup Low Fat Ricotta Cheese
- 1/2 Cup Frozen Spinach, cook as directed and squeeze all the water out
- Olive Oil
- Salt/Pepper to taste
- 1 Jar Marinara Sauce
Preheat oven to 450º
In a bowl, beat 3 egg whites and set aside. Mix breadcrumbs and 2 Tsp. Parmesan Cheese together, and also set aside.
For filling: Grate Parmesan, Mozzarella and garlic into a bowl. Add Riccota, spinach, salt/pepper,and the leftover 1 egg white, and mix well.
Wash chicken cutlets and pat dry. Lay out chicken on cutting board and evenly distribute cheese mixture on each piece. Then, gently roll each piece up and dip into egg whites, and then into breadcrumbs. Lay chicken rolls into pan seam side down.
Bake Chicken at 450º for 25 minutes. Remove chicken from oven and top with Marinara sauce and slices of Mozzarella. Return to oven and bake for an addition 3-5 minutes, or until cheese is completely melted.