CHICKEN SPINACH PARMESAN ROLLATINI

Chicken Spinach Parmesan Rollatini image

My spin on Chicken Parmesan...My family and I love this simple dish...there's nothing hard about it, and so, so tasty and satisfying...nothing better than your own simple sauce...I hope you try this delicious meal, and love it as much as we do... You can make this a low fat W/W dish, by using low fat ricotta, egg beaters, low...

Provided by Cassie *

Categories Pasta

Time 1h

Number Of Ingredients 25

Ingredients

FOR THE ZESTY SAUCE
1/4 c olive oil, extra virgin
1/2 large onion, chopped
3 medium garlic cloves, minced
1 - 28 oz can, crushed tomatoes
1 tsp oregano, dried
1/2 - 1 tsp kosher salt
1 tsp red pepper flakes - less if prefer
CHICKEN
8 3 - 4 ounce - boneless, skinless chicken breasts - i cut two large breasts into 3 ounce portions
salt and pepper
3/4 c itlalian bread crumbs
2 eggs, lightly beaten
1/4 c parmesan cheese, grated
SPINACH FILLING - IF YOU DON'T LIKE SPINACH...JUST USE THE CHEESE MIXTURE..USING 1/2 MORE OF CHEESES IN REPLACE OF THE SPINACH
1/4 c grated, parmesan cheese - additional for pasta
5 - 6 oz oz frozen spinach, thawed - squeezed dry of any liquid
1/4 c shredded mozzarella cheese
1/2 - 3/4 c ricotta cheese
8 slice provalone cheese. sliced in half
1/2 tsp salt
1/4 tsp pepper
1 egg
parsley flakes - optional
prepared warm pasta

Steps:

1. Preheat oven to 450 degree F. Spray a 9 x 13 baking dish with nonstick cooking spray, set aside.
2. Make the sauce - or use your favorite. 3 1/2 cups is what my recipe makes. May want to double if having more than 4 for spaghetti. I used this sauce for the chicken and 4 servings of pasta. Heat the olive oil in skillet or saucepan, over medium heat. Add the onion and saute until softened, about 3 minutes. Add the garlic and cook until fragrant, about a minute more. Add the tomatoes, oregano, salt and red pepper flakes, and bring to simmer. Simmer while preparing Chicken, about 10 minutes. Let cool for about 15 minutes.
3. Now, pour the sauce into a food processor or blender and puree until desired smoothness. (totally optional, but for this dish, I like a smoother sauce. Keep warm till ready to use.
4. In a bowl, add ricotta cheese, 1 egg, 1/4 cup Parmesan cheese, shredded mozzarella, spinach, salt and pepper to taste. Blend thoroughly.
5. Place 2 or 3 chicken cutlets inside a large freezer bag Pound out each piece to about 1/4 in thick with meat mallot. Repeat with remaining chicken.
6. Now, salt and pepper each piece.
7. On two separate plates; add bread crumbs and 1/4 cup Parmesan cheese to one, and lightly beat 2 eggs on another. Onto each breast, spread about 2 tablespoon of cheese mixture. If I have extra at the end, I add more to each.
8. Loosely roll each one and keep seam side down. Dip chicken in egg mixture, then in breadcrumbs and place seam side down into prepared baking dish. Repeat steps with remaining chicken.
9. Bake for 25 - 30 minutes. Remove from oven, top each cutlet with about 2 tbsp sauce.
10. Criss - cross cheese atop the sauce. Sprinkle with parsley.
11. Bake until cheese is melted and bubbling, about 3 more minutes.
12. Serve with the additional sauce, pasta and Parmesan cheese. Delicious!!!