Ingredients
Equipment
Method
Preparation Steps:
- Start by preheating your oven to 375°F (190°C). Using a meat mallet, gently pound the chicken cutlets between two sheets of plastic wrap to ensure they are evenly thin.
- In a mixing bowl, combine the squeezed dry spinach, part-skim ricotta cheese, 2 tablespoons of the grated Parmesan cheese, and salt and pepper to taste. Mix until well combined.
- Lay a chicken cutlet flat on a clean surface. Spoon a generous amount of the filling onto one end of the cutlet and roll it up tightly, starting from the filled end. Secure with a toothpick if needed. Repeat this process with the remaining cutlets.
- In a shallow dish, combine the whole wheat Italian seasoned breadcrumbs, the remaining 2 tablespoons of grated Parmesan cheese, and a pinch of salt and pepper. In another dish, pour the egg whites or egg beaters.
- Take each chicken rollatini and dip it first into the egg whites, allowing any excess to drip off. Then roll it in the breadcrumb mixture, pressing gently to adhere the breadcrumbs to the chicken. Repeat with all rollatini.
- Spray a baking dish with olive oil non-stick spray. Place the rollatini seam-side down in the dish. Bake for about 25-30 minutes, or until the chicken is cooked through and the breading is golden brown.
- Once baked, carefully remove the rollatini from the oven. Pour your pomodoro sauce over the top and sprinkle with the part-skim mozzarella cheese. Return to the oven and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
- Remove from the oven and let the rollatini cool for a few minutes. Serve warm, garnished with fresh basil or parsley if desired.
Notes
- Thoroughly squeeze the spinach to remove excess moisture to prevent a watery filling.
- Add red pepper flakes for a spicier kick.
- This recipe is perfect for meal prep; assemble ahead of time and bake when ready.
- Experiment with different herbs like basil or oregano for added flavor.