I threw these together last week, when my husband and I were both exhausted but wanted a fresh, home-cooked meal. I roasted some baby potatoes along with it but next time I’d definitely make pasta. Making cutlets, stuffing, breading and baking may seem like A LOT OF WORK WHO HAS TIME, but really, this was ready in an hour.
baked mozzarella chicken rolls.
via pinch of yum.
2 lbs. boneless skinless chicken breasts
1 cup bread crumbs (italian, plain, whatever you have!)
6 tbsp grated Parmesan cheese, divided
5 oz fresh baby spinach
1 clove minced garlic and olive oil for sauteeing
½ cup part-skim ricotta cheese
⅓ cup beaten egg whites (I used something similar to Egg Beaters)
3 oz fresh mozzarella cheese, thinly sliced
1 cup marinara sauce
Fresh basil for topping
Preheat oven to 450.
Cut chicken into 8 cutlets, and pound until they are thin. Alternately, you can buy cutlets at the grocery like I did. Season with salt and pepper.
Heat oil in a large skillet and saute the garlic for a minute. Add spinach and wilt. In a small bowl, add the ricotta and 4 tbsp of parmesan cheese, along with the spinach and 2 tablespoons of the egg whites. Combine and set aside.
In a shallow dish, combine the breadcrumbs and 2 tablespoons of parmesan. In another shallow dish, add the remaining egg whites. Place one piece of chicken flat, and put a spoonfull of the ricotta-spinach mixture in the middle. Roll up, dip in egg whites and roll in breadcrumbs. Lay seam-side down in a large baking dish, coated in Pam. Repeat with remaining cutlets, leaving some space between rolls so chicken can brown and cook through.
Bake for 25 minutes, or until chicken is done. Remove from oven and top with marinara and pieces of mozzarella. Return to the oven to bake another 5 minutes, or until mozzarella is gooey and delicious looking.
Top with basil for serving.
Don’t we all need more easy weeknight meals?