425 / 25-30 MIN
Spray baking dish.
Combine ricotta, spinach, 1/3 c. parmesan, one egg, salt, pepper, and nutmeg. Set aside.
In another bowl, combine bread crumbs, italian seasoning, 1/3 c. parmesan, salt, and pepper.
In third bowl; scramble two eggs.
Spread 2 T. of spinach mixture on each cutlet. Roll.
Dip chicken into egg mixture, then breadcrumbs and place seam side down on baking dish.
Spray top of chicken.
Top with marinara and mozzarella.
Bake additional 5 minutes to melt cheese and heat marinara.
Skewer rolled chicken with a toothpick to keep rolled wile baking.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (4658g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 5610 (59%)|
|Amt Per Serving||% DV|
|Total Fat 623.3g||831 %|
|Saturated Fat 199.7g||999 %|
|Monounsaturated Fat 248.9g|
|Polyunsanturated Fat 123.1g|
|Cholesterol 3009mg||926 %|
|Sodium 5713.5mg||197 %|
|Potassium 8331.4mg||219 %|
|Total Carbohydrate 116.1g||34 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 110.6g|
|Protein 800.4g||1143 %|
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: 9474
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