Hi, I'm Liz

I'm a midwestern girl who lives in Iowa with my amazing husband, Tim and our incredible son Theodore.  I love to cook, entertain family and friends, visit unknown travel destinations, and enjoy the occasional martini.  

 

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Chicken Rollatini with Spinach alla Parmigiana

May 2, 2011

I love Saturday movie nights.  Since I haven’t finished reading Water for Elephants, Tim and I had to pick something else to go see.  We decided on Fast 5 at the Portage Imax.  Movies on the Imax are so much better than the regular movie theater.  It’s bigger and the images are more crisp.

 

I went into this movie with very low expectations – I mean who saw Fast and Furious 2, 3 or 4?  I have to say, I left the movie pleasantly surprised.  It was actually pretty great.  They brought back the original characters and pact it with a new cast and a fun little plot.  It reminded me a lot of The Italian Job, which Tim and I both love!  If you’re looking for a movie with high action and don’t mind leaving a little deaf (it was really loud), I would highly recommend this movie.

 

To complete a great weekend, I tried a new recipe, Chicken Rollatini with Spinach alla Parmigiana, found on Gina’s Skinny Recipe site.  Tim and I both loved this recipe: baked chicken breasts rolled with spinach and ricotta topped with pomodoro sauce and melted mozzarella.

 

Chicken Rollatini with Spinach alla Parmigiana

(Recipe Inspired Here

  • 8 thin chicken cutlets, 3 oz each

  • 1/2 cup whole wheat Italian seasoned breadcrumbs

  • 1/4 cup grated parmesan cheese, divided

  • 6 tablespoons egg whites or egg beaters

  • 5 oz frozen spinach, squeezed dry of any liquid

  • 6 tbsp part skim ricotta cheese

  • 6 oz part skim mozzarella

  • olive oil non-stick spray

  • 1 cup pomodoro sauce

  • salt and pepper to taste

Preheat oven to 450°.

 

Wash and dry cutlets, season with salt and pepper.   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.

 

 

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