baked mozzarella chicken rolls
INGREDIENTS
·
2 lbs. boneless
skinless chicken breasts (8 4-ounce pieces)
·
1 cup whole wheat
Italian style bread crumbs
·
6 tablespoons
grated Parmesan cheese, divided
·
5 ounces fresh
baby spinach
·
1 clove minced
garlic and olive oil for sauteeing
·
1/2 cup part-skim
ricotta cheese
·
1/3 cup beaten
egg whites (I used something similar to Egg Beaters)
·
3 ounces fresh
mozzarella cheese, thinly sliced
·
1 cup marinara
sauce
·
fresh basil for
topping
INSTRUCTIONS
1.
Prep the chicken:
Cut the chicken into 8 pieces and pound the pieces until they are thin (for
quick cooking) and have expanded in surface area (for more filling). Place the
breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set
aside.
2.
Prep the filling:
Chop the spinach and saute it with the garlic and just a drizzle of olive oil
for 2-3 minutes or until just barely wilted. Combine the sauteed spinach with
the ricotta, Parmesan cheese, and 2-3 tablespoons of the egg whites. Place the
remaining egg whites in a separate shallow bowl and set aside.
3.
Assemble the
chicken: Oil the bottom of a large baking dish and preheat the oven to 450
degrees. Place one piece of chicken on a flat working surface. Put a spoonful
of ricotta-spinach filling right in the middle and roll the chicken up so that
the edges meet to form a “seam”. Dip the entire chicken roll in egg whites, and
then roll it in the breadcrumbs. Place in a baking dish, seam side down. Repeat
for the remaining 7 pieces of chicken. Bake for 25 minutes.
4.
Finishing
touches: After 25 minutes, the chicken should be cooked through (white on the
inside) and browned on the top. Cover the chicken with the marinara sauce and
slices of fresh Mozzarella. Bake for another 3-5 minutes or until cheese is
melting. Sprinkle with fresh basil.
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