EASY SPINACH STUFFED CHICKEN ROLL UPS
These Spinach Stuffed Chicken Roll Ups are filled with yummy ricotta, sundried tomatoes and fresh mozzarella then topped with marinara sauce.
Provided by Taylor Stinson
Categories Main Course
Time 50m
Number Of Ingredients 13
Steps:
- Preheat oven to 400 F. Grease an 8x11 baking dish with 1 tbsp of olive oil and set aside. Add egg whites to a large bowl and breadcrumbs to another large bowl and set aside.
- In a large mixing bowl, mix together ricotta, 1/2 cup mozzarella cheese, mushrooms, sundried tomatoes, spinach and 1/2 tsp salt and pepper.
- Season chicken cutlets with salt and pepper. Lay each cutlet flat and fill with a thin layer of ricotta-spinach stuffing mix. Roll up chicken cutlets, then dip in bowl of egg whites, then bowl of breadcrumbs.
- Add each chicken roll up to the greased baking dish and bake in the oven for 25 minutes. Remove from oven, top with marinara sauce and cheese and bake another 5-10 min until cheese is melted.
- Garnish with basil (optional) and serve with your choice of green (I roasted a bunch of broccoli rabe with 1 tbsp of olive oil, a pinch of salt and two cloves of garlic at 400F for 10 min). Enjoy!
Nutrition Facts : Calories 334 kcal, Carbohydrate 25 g, Protein 31 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 71 mg, Sodium 722 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 4 g, ServingSize 1 serving
SPINACH RICOTTA CHICKEN ROLL UP
Spinach Stuffed Chicken Roll Ups are filled with ricotta cheese and spinach, then baked in the oven and topped with tomato sauce for an easy filling chicken dinner recipe.
Provided by Lauren
Categories Dinner
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.Grease a large baking sheet or roasting pan with olive oil.
- Season the chicken cutlets with salt and pepper.
- In a large bowl mix the eggs together with a fork. Put each piece of chicken in the eggs.
- Put seasoned bread crumbs in a shallow dish.
- Remove the chicken, one piece at a time from the eggs, allow the excess egg to drip off then put the chicken in the bread crumbs using fingers to pat the crumbs on.
- Put the chicken on baking sheet. Repeat until all the chicken is coated.
- Cut the spinach leaves into thin slices.
- Combine the ricotta and spinach ribbons in a small bowl. Spread the mixture onto the chicken cutlet and roll up the chicken with the filling.
- Bake at 400 degrees for about 20 minutes until golden and just cooked through.
- Top each piece of chicken generously with sauce.
- Return to oven about 10 minutes or until sauce has become warm.
- Remove from the oven and serve on a bed of marina and garnish with fresh basil.
Nutrition Facts : Calories 391 kcal, Carbohydrate 12 g, Protein 47 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 222 mg, Sodium 390 mg, Sugar 1 g, ServingSize 1 serving
THREE-CHEESE CHICKEN ROLL-UPS RECIPE BY TASTY
Here's what you need: garlic, spinach, ricotta cheese, parmesan cheese, chicken breasts, eggs, seasoned breadcrumbs, marinara sauce, mozzarella cheese, fresh basil, salt, pepper
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sauté the garlic and spinach in oil until the spinach wilts. Add the ricotta, parmesan, salt, and pepper, and stir until heated.
- Preheat oven to 450°F (230°C).
- Salt and pepper the chicken breasts, add the cheese mixture, and roll 'em up.
- Dip each chicken breast roll-up in the egg, then the breadcrumbs, and place in a 8×8 (20 x 20 cm) or 9×9 (22 x 22 cm) baking dish seam side down.
- Bake for 25 minutes.
- Remove from oven and top with marinara sauce and mozzarella. Bake an additional 5 minutes. Remove from oven and top with basil.
- Enjoy!
Nutrition Facts : Calories 699 calories, Carbohydrate 41 grams, Fat 24 grams, Fiber 2 grams, Protein 73 grams, Sugar 5 grams
RICOTTA CHICKEN ROLLUPS
I made this one night when I needed to use up some Ricotta cheese and it was actually quite good and super easy enjoy!
Provided by jeterzbaby
Categories Chicken Breast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- mix together the ricotta cheese, mozzarella (reserving 1/2), olives, and the herbs.
- place the pieces of chicken on a lined cookie sheet (with foil) flat.
- scoop a table spoon of the cheese mixture onto each of the chicken pieces and roll them.
- cover the chicken with tomato sauce and mozzarella cheese once rolled.
- bake for 35-40 minutes at 350 degrees.
Nutrition Facts : Calories 641.1, Fat 35.6, SaturatedFat 14.6, Cholesterol 193.1, Sodium 1006, Carbohydrate 11.3, Fiber 1.6, Sugar 3.3, Protein 66.8
RICOTTA-STUFFED CHICKEN BREASTS
Steps:
- In a small bowl, combine the first 7 ingredients. Gently loosen skin from chicken breasts; stuff cheese mixture under skin., Place on a greased 15-in. x 10-in. x 1-in. baking pan; brush with oil. Bake at 375° for 35-45 minutes or until a meat thermometer reads 170°.
Nutrition Facts : Calories 605 calories, Fat 29g fat (11g saturated fat), Cholesterol 226mg cholesterol, Sodium 486mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 79g protein.
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- Preheat the oven to 425 degrees - use convection if you have it. Coat a baking dish with cooking spray. Whisk the egg in a bowl until well combined. Place the seasoned panko crumbs on a plate then add 2 tablespoons of Parmesan; mix well; set aside.
- Heat the olive oil in a skillet over medium heat. Add the spinach and crushed red pepper flakes. Cook, stirring occasionally, for 1 minute. Add the minced garlic and cook, stirring constantly, for 1 minute. Remove from the stove and set aside to cool. Once it has cooled, mix the spinach with the ricotta, 2 tablespoons of Parmesan, 2 tablespoons whisked egg, 1 tablespoons fresh basil, sea salt, and freshly cracked pepper, to taste. Stir until well combined. Set aside.
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