Chicken Rollatini With Spinach Sun Dried Tomatoes Recipes

CHICKEN ROLLATINI WITH SPINACH ALLA PARMIGIANA

Steps:

• Wash and dry cutlets, season with salt and pepper.
• Preheat oven to 450°. 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.

SUN-DRIED TOMATO & SPINACH-STUFFED CHICKEN RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• With a knife, carefully cut a slit in the side of the chicken making sure to not cut all the way through.
• Season the chicken breasts with olive oil, pepper, and salt.
• Stuff each chicken breast with a clove of garlic, half of the mozzarella, half of the sun-dried tomatoes, and 1 ounce (30g) of baby spinach. (You may use toothpicks to close the ingredients inside the chicken breasts if desired, just remember to remove them!)
• In a cast-iron skillet, sear chicken on medium-high heat until all sides are browned.
• Continue baking in oven for 15-20 minutes, or until internal temperature of the chicken reaches 165˚F (75˚C). Set aside.
• Heat marinara and spinach in the cast-iron skillet on medium-high heat until spinach is wilted.
• Serve chicken on top of whole wheat pasta and spinach marinara sauce.
• Enjoy!

ABBY'S CHICKEN ROLLATINI

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Pound chicken breasts flat, and lay them on work surface. Sprinkle liberally with Parmesan cheese on both sides. Place a pinch of minced garlic and 1 teaspoon butter in the center of each breast. Cover each breast with a layer of prosciutto and mozzarella cheese. Reserve some of the prosciutto to place on top of the chicken. Roll up each chicken breast, and secure with toothpicks.
• In a 9x13 inch baking dish, combine white wine and olive oil. Arrange chicken rolls in dish. Place a small piece of prosciutto on top of each roll, and sprinkle with pepper.
• Bake in preheated oven for 30 minutes, or until chicken is no longer pink, an juices run clear.

SUN-DRIED TOMATO CHICKEN ROLL-UPS

Steps:

• Flatten chicken to 1/4-in. thickness. Place egg and bread crumbs in separate shallow bowls. Dip chicken in egg, then coat with bread crumbs., Combine cheese and tomatoes. Place 1/4 cup cheese mixture down the center of each chicken breast; top with each with bacon. Roll up from a short side; secure with toothpicks., Place on a greased baking sheet; drizzle with oil. Bake at 400° for 20-25 minutes or until chicken juices run clear. Discard toothpicks before serving.

CHICKEN ROLLATINI WITH SPINACH & SUN DRIED TOMATOES

Steps:

• Preheat oven to 350.
• Cook spinach on stove top with olive oil and minced garlic.
• Add sun dried to spinach and saute together about 2 minutes.
• Add mushrooms and bacon to sun dried tomatoes and spinach mixture and mix together.
• Roll out chicken cutlets and spread mixture on and roll up and put toothpick in to hold together.
• Mix breadcrumbs with grated cheese and roll chicken in breadcrumb mixture.
• Line baking sheet with chicken, spray with olive oil cooking spray and cook for about 10-15 minutes then flip over for another 10-15 minutes.

CHICKEN ROLLATINI WITH CHEESE, HAM & SPINACH

Steps:

• Preheat oven to 400 degrees F and coat a large baking pan with cooking spray.
• Arrange chicken breasts on a flat surface. Top each piece of chicken with ham.
• Mix together spinach and goat cheese and spread over ham.
• Starting from the shorter end, roll up chicken and secure with wooden picks.
• Brush mustard all over chicken rolls on all sides,and then roll in bread crumbs to lightly coat.
• Heat enough oil to brown chicken and prevent sticking (2-3 Tbsp or so) in a large skillet over medium-high heat.
• Add chicken rolls and cook until golden brown on all sides, just a few minutes per side.
• Transfer chicken to a greased casserole and bake 20 minutes,or until chicken is cooked through.
• Serve chicken over hot pasta that has been tossed with a little buter or olive oil, salt & pepper or your favorite sauce.