These were messy to make but I have 8 rolled up chicken pieces in the
freezer for another meal. I'm wondering what you think about them
cooked with a white/cream sauce instead of tomato. I can't attribute it
because it was posted on FB without attributions. I made mine with panko
crumbs.

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Baked Mozzarella Chicken Rolls

casseroles, main dish, meats, poultry, poultry dishes

2 lbs. boneless skinless chicken breasts (; 8 4-ounce pieces)
1 cup whole wheat Italian style bread crumbs
6 tablespoons grated Parmesan cheese, divided
5 ounces fresh baby spinach
1 clove minced garlic and olive oil for sauteing
1/2 cup part-skim ricotta cheese
? cup beaten egg whites (i used something similar to egg beaters
3 ounces fresh mozzarella cheese, thinly sliced
1 cup marinara sauce
fresh basil for topping

Prep the chicken: Cut the chicken into 8 pieces and pound the pieces
until they are thin (for quick cooking) and have expanded in surface
area (for more filling). Place the breadcrumbs in a shallow bowl with 2
tablespoons of Parmesan cheese and set aside.

Prep the filling: Chop the spinach and saute it with the garlic and just
a drizzle of olive oil for 2-3 minutes or until just barely wilted.
Combine the sauteed spinach with the ricotta, Parmesan cheese, and 2-3
tablespoons of the egg whites. Place the remaining egg whites in a
separate shallow bowl and set aside.

Assemble the chicken: Oil the bottom of a large baking dish and preheat
the oven to 450 degrees. Place one piece of chicken on a flat working
surface.

Put a spoonful of ricotta-spinach filling right in the middle and roll
the chicken up so that the edges meet to form a “seam”. Dip the entire
chickenroll in egg whites, and then roll it in the breadcrumbs. Place in
a bakingdish, seam side down. Repeat for the remaining 7 pieces of
chicken. Bake for 25 minutes.

Finishing touches: After 25 minutes, the chicken should be cooked
through (white on the inside) and browned on the top. Cover the chicken
with the marinara sauce and slices of fresh Mozzarella. Bake for another
3-5 minutes or until cheese is melting. Sprinkle with fresh basil.


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On Sat, 14 Sep 2013 22:03:03 -0400, Cheryl >
wrote:

> Put a spoonful of ricotta-spinach filling right in the middle and roll
> the chicken up so that the edges meet to form a “seam”.

With that as an ingredient, I didn't need to see the rest of the
recipe to know I'd like it.

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Food is an important part of a balanced diet.

Cheryl wrote:
>
> These were messy to make but I have 8 rolled up chicken pieces in the
> freezer for another meal. I'm wondering what you think about them
> cooked with a white/cream sauce instead of tomato.

So you made them but haven't tried them yet? All in the freezer?

They sound delicious and I've saved your recipe to try someday.
I would consider trying one without any sauce at all first. Sounds
good stand-alone as long as you can heat up the filling without
overcooking the chicken.

I agree with you about the white sauce vs marinara sauce. The tomato
based doesn't sound good to me (although it probably is). If I used a
white sauce, I would definitely add some extra flavor to it like some
chicken boullion or BTB and maybe even a dash of dry white wine.

Please let us know what you do and how you liked it.

G.

A white sauce wouldn't be much different at the end than having creamed chicken ... Sounds good to me.

N.

On 9/15/2013 7:14 AM, Gary wrote:
> Cheryl wrote:
>>
>> These were messy to make but I have 8 rolled up chicken pieces in the
>> freezer for another meal. I'm wondering what you think about them
>> cooked with a white/cream sauce instead of tomato.
>
> So you made them but haven't tried them yet? All in the freezer?
>
Sometimes I cook or prepare just for the freezer so I can have easy
meals later. I had a steak in the fridge for dinner tonight. I bought
a big pack of chicken, so I made up one of the breasts last night, just
with panko, nothing stuffed.

> They sound delicious and I've saved your recipe to try someday.
> I would consider trying one without any sauce at all first. Sounds
> good stand-alone as long as you can heat up the filling without
> overcooking the chicken.
>
Since the chicken is pounded flat, I don't see that to be a problem.

> I agree with you about the white sauce vs marinara sauce. The tomato
> based doesn't sound good to me (although it probably is). If I used a
> white sauce, I would definitely add some extra flavor to it like some
> chicken boullion or BTB and maybe even a dash of dry white wine.
>
I like chicken Parmesan so this with ricotta should be good with a red
sauce. I might try both since what I made will make several meals.
thanks for weighing in with your opinion!

> Please let us know what you do and how you liked it.
>
> G.
>


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