Chicken Rollatini with Spinach alla Parmigina (8 servings)


8 thin chicken cutlets
½c. seasoned bread crumbs
¼c. grated parmesan cheese
6 tbs egg whites or egg beaters
5 oz. frozen spinach, squeezed dry of any liquid
6 tbs part skim ricotta cheese
6 oz part skim mozzarella
Olive oil non-stick spray
1c. marinara sauce
salt and pepper to taste


Combine breadcrumbs and 2 tbs grated parmesan in one bowl and ¼c egg in another.Shred or finely chop 1.5 oz. of mozzarella cheese and combine with remaining parmesan, spinach, 2 tbs egg, and ricotta cheese.

Lay chicken down on a working surface and spread 2 tbs of spinach-cheese mixture on each. Loosely roll each and keep seam side down.

Dip chicken into egg mixture, then in breadcrumbs and place seam side down in a baking dish. Lightly spray with olive oil.

Cooking Directions:

Preheat oven to 450 degrees. Bake for 25 minutes, top with sauce and cheese. Return to oven for approximately 3 minutes.

One comment on “Chicken Rollatini with Spinach alla Parmigina (8 servings)

  1. Pingback: Freezer Meals « New Knees at 31

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