Chicken Rollatini with Spinach alla Parmigiana

Baked chicken breasts, rolled up with cheeses and spinach, covered in bread crumbs and topped with cheese.. perfect! This recipe is a huge hit at my house. It gives the kids there veggies, tastes amazing, and baked chicken is always healthier than fried! This is a great recipe from SkinnyTaste, that has LESS THAN 200 calories a serving! It goes great with a salad!

Ingredients

olive oil non-stick spray

8 thin chicken cutlets, 3 oz each

salt and pepper to taste

1/2 cup whole wheat Italian seasoned breadcrumbs

1/4 cup grated parmesan cheese, divided

6 tablespoons egg whites

6 oz part skim mozzarella

5 oz frozen spinach, squeezed dry of any liquid

6 tbsp part skim ricotta cheese

1 cup marinara sauce

Directions

1. Preheat oven to 450° and spay an 8x12 casserole pan with non-stick cooking spray

2. Wash each of the chicken cutlets and season with salt and pepper

3. Combine the breadcrumbs and 2 tbsp of parmesan cheese into a bowl

4. In another bowl, whites 1/4 cup of egg whites (only using egg whites makes it healthier)

5. In another bowl, combine 1.5 oz of mozzarella cheese, the rest of the parmesan cheese, spinach, ricotta cheese, and 2 tbsp of egg whites

6. Lay the chicken cutlets out flat, and spread 2 tbsp of the spinach mixture onto each cutlet, making sure to cover the whole surface. Roll the cutlets up and keep the seam side down to keep them intact.

7. Dip each rolled up chicken cutlet into the egg whites, and then into the breadcrumbs, making sure to cover all surfaces. Once they are covered place the chicken roll ups into your baking dish

8. Lightly spray all of the chicken cutlets with an olive oil cooking spray (this helps them get crispy)

9. Bake for 25 minutes. Then cover the chicken with the marinara sauce and remaining mozzarella cheese and bake for another 3 minutes, or until the cheese is melted and is bubbly.

Enjoy! :)

Source: Skinny Taste

Spinach and Chicken Stuffed Shells

Spinach and Chicken Stuffed Shells

 

These are amazing. They take a while to make, but it is so worth it. In my house we will try any recipe with spinach, and we loved these! 

Ingredients: 

1 box of Jumbo Pasta Shells

2 cups of chopped, cooked Chicken Breast

1 box of frozen, chopped Spinach, thawed

2 cloves of minced Garlic 

15 oz container of Ricotta Cheese

8 oz package of Cream Cheese, softened

1 2/3 cup of shredded Parmesan Cheese

1 egg, beaten 

1 tbs of Dried Parsley Flakes

1 tsp of Italian Seasoning 

1/2 tsp of Salt

1/2 tsp of Pepper

2 cups of Shredded Mozzarella Cheese

1 Jar of Spaghetti Sauce

Directions:

1. Preheat oven to 350°

2. Boil shells according to the package directions. Drain them and rinse them with cool water to prevent them from sticking to each other.

3. In a large bowl, combine the chicken, spinach, garlic, ricotta cheese, cream cheese, parmesan cheese, egg, parsley, Italian seasoning, salt, and pepper. Add 1 cup of mozzarella cheese to the mixture.

4. Grease 2 9 x 13 baking dishes, spread 1/2 of the sauce into both pans

5. Spoon the mixture into the shells, be generous! [or use a ziplock bag with the tip cut off and pipe the filling into the shells. 

6. Lay the stuffed shells on top of the sauce

7. Very lightly top the shells with the remaining sauce

8. Cover with foil, and bake for 40 mins

9. Uncover, Sprinkle the remaining 1 cup of mozzarella cheese on top and bake for 5-10 mins [until cheese has melted]

Enjoy :)

Source: the-girl-who-ate-everything.com

Spinach and Chicken Alfredo Lasgana Roll-Ups

Ingredients:
8 Lasagna Noodles
1 Tbs Olive Oil
1 10 oz package of frozen, chopped spinach [thawed] 
1 Pint of Part-skim Ricotta Cheese
1/4 cup grated Parmesan Cheese
1/2 Tsp of Salt
1 Egg
1 Container of Garlic Alfredo Sauce [or homemade recipe below]
2 cups of cooked, shredded chicken
1 cup of shredded mozzarella

Directions:

1. Preheat oven to 375°

2. Spread 3/4 of the Alfredo Sauce onto the bottom of a 8X12 baking dish

3. Cook the noodles according to package directions, drain the noodles and then put them in cold water after they are done, to keep them from sticking to each other and to cool them off. [I usually cook 1 or 2 extra noodles, because some will break]

4. In a large sauce pan on medium-high heat, heat the oil, and cook the spinach until tender

5. Remove pan from heat and stir in the shredded chicken, ricotta cheese, parmesan cheese, salt and egg

6. Lay the noodles flat on the counter [use wax paper to clean up easier]

7. Put a small layer of the chicken and spinach mixture on each of the noodles

8. Once they are all in the pan, pour the remaining Alfredo Sauce on top of the roll-ups and top with the mozzarella cheese

9. Cover the pan with foil

10. Bake for 30 minutes, so that the cheese is melted and bubbly

Enjoy! :)

Homemade Garlic Alfredo Sauce [recommended]:

1/2 cup of butter

3 oz of cream cheese

2 tsp of minced garlic

1 cup of milk

salt and pepper 

2/3 cup of shredded parmesan cheese

Directions: 

1. Melt the butter in a saucepan over medium heat.

2. Add the cream cheese and whisk until melted and smooth

3. Add the minced garlic and cook for 2 mins, stirring often

4. Add the milk and the salt and pepper to taste, let cook for 10-15 mins until the sauce starts to get thick

5.  Take off the heat and whisk in the parmesan cheese until smooth 

Recipe Adapted and Photo From: fabfatale.com