baked mozzarella chicken rolls
DESCRIPTION
This recipe for Baked Mozzarella Chicken Rolls is easy,
delicious, and beautiful!
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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