chicken rollatini

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Our family eats a lot of chicken. We’ve always eaten a lot of chicken. Sometimes grilled chicken can get kind of boring though, no matter how many different ways you season or marinade it, and that’s where this dish steps in. It’s a quick way to elevate plain chicken breasts into something special enough to serve to company, and easy enough that you’ll want to.

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To make the process really simple, you can mix the filling early in the day and keep it covered in the fridge. You can also measure out the breadcrumb mixture as well.

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Then all you have to do is fill, roll, dip, dip, bake. Done.

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A few minutes before serving, sauce gets added, along with mozzarella cheese. Buon appetito!

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Recipe adapted from Skinny Taste

 
8 chicken breasts, rinsed, dried, and pounded to about 1/2-inch thickness (I only used 6 this time; consequently I had some filling leftover. The recipe is for 8.)
Salt and pepper
½ cup toasted breadcrumbs (be generous with this measurement)
2 teaspoons Italian seasoning
¼ cup grated parmesan cheese, divided
2 eggs, divided
5 ounces frozen spinach, squeezed dry
6 tablespoons ricotta cheese
6 ounces mozzarella cheese, divided
8 cups marinara sauce, store-bought or homemade (if you’re serving pasta, you’ll need extra sauce)

 
Preheat oven to 450 degrees, and coat a 9×13 baking dish with cooking spray.

Lay the chicken breasts on a plate or two. Sprinkle with salt and pepper.

Mix the breadcrumbs, Italian seasoning, and 2 tablespoons of the parmesan cheese in a bowl. Crack one egg into a separate bowl.

(To streamline the finishing of this dish, you can bring your sauce to a simmer on the stove at this point.)

In the bowl of a food processor, or in a regular mixing bowl, combine the spinach, remaining parmesan, egg, ricotta cheese, and about 2 ounces of the mozzarella.

Divide the filling up equally across all of the chicken breasts. This works out to be about 2-3 tablespoons each.

Working with one at a time, roll the chicken up, dip in the egg, then in the breadcrumbs and place in the prepared baking dish seam side down. Don’t worry if some of the filling leaks out during this process, or if it’s hard to keep the chicken rolled while you dip it. It will work out fine once you situate it in the dish. Repeat the process with the remaining chicken.

Bake for about 25 minutes. The tops will be golden. Take the baking dish out of the oven and ladle the sauce over the chicken. If you’ve already heated the sauce, top each chicken breast with the remaining mozzarella cheese, then place the dish back in the oven for about 3 minutes until the cheese is melted.

You can serve the chicken over pasta, or by itself with a couple of vegetable side dishes.

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