We are always looking for new takes on some of our old standbys. I mean you can only eat the same spaghetti so often before it becomes the same old same old. Apart from our beloved mexican dishes, we really try not to repeat things too often, and even try to get creative with leftovers if we cook things in bulk on the weekend, which we have been doing a lot of lately. Anywho, so our most recent spin on a favorite has been Chicken Parmesan. You can see our original recipe here, but I found a recipe for little rollotinis on pinterest, which just means you get to stuff to chicken parmesan with cheese and top it with… more cheese, so it was pretty much an all around win. We did add some spinnach to the mix so it wasnt ALL cheese, but ya know, mostly! So here’s how to create this delectable dish yourself!
- 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 (I used Polly-O)
- marinara sauce
- salt and pepper to taste
- 1 cup flour
Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with pam. Combine breadcrumbs and 2 tbsp grated cheese in one bowl, flour in a second and 1/4 cup egg beaters or egg whites in another. Make sure to season all three portions with salt and pepper so that all the different parts and pieces add a bit of seasoning to the dish!
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 the flour, then the 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 pam.
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, and on a bed of pasta if you choose. We used rotini noodles. Twas tasty. Definitely a great way to spruce up that traditional chicken parmesan and it really wasn’t too had to make because we did cook this from scratch on a week night, so, no excuses! You can totally to do, and it will be a big tasty success!