Try this Chicken Rollatini with Spinach Alla Parmigiana recipe, or contribute your own.
Suggest a better descriptionWash and dry cutlets, season with salt and pepper.
Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another.
Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese.
Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.
Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed).
Repeat with the remaining chicken. When finished, lightly spray with olive oil. Bake 25 minutes.
Remove from oven, top with sauce then cheese.
Bake until cheese is melted and bubbling, about 3 more minutes.
Serve with additional sauce on the side and grated cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1346g) | ||
Recipe Makes: 1 | ||
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Calories: 1891 | ||
Calories from Fat: 1078 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 119.8g | 160 % | |
Saturated Fat 37.5g | 188 % | |
Monounsaturated Fat 46.6g | ||
Polyunsanturated Fat 25.3g | ||
Cholesterol 548.7mg | 169 % | |
Sodium 2009.1mg | 69 % | |
Potassium 2703.6mg | 71 % | |
Total Carbohydrate 46.6g | 14 % | |
Dietary Fiber 10.8g | 43 % | |
Sugars, other 35.8g | ||
Protein 150g | 214 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1891
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