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
SPINACH AND RICOTTA CHEESE ROLL-UPS
Make and share this Spinach and Ricotta Cheese Roll-Ups recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Oven
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 375 degrees.
- Squeeze-dry the thawed spinach very well, (is is very important to make sure there is NO moisture left in the spinach, as this will make the mixture soggy).
- Mix the spinach with the melted butter; set aside.
- In a bowl, mix the ricotta, grated mozza cheese, 2 eggs, flour, 1/2 cup Parmesan cheese, salt, pepper and nutmeg, mix thoroughly.
- Mix the spinach in the ricotta mixture, mix well to combine.
- Spread the mixture onto a cooked lasagna noodle; roll up.
- Repeat with the remaining noodles.
- Lay the rolled noodles into a prepared greased baking dish, seam-side down.
- Cover with a layer of marinara sauce (you do not have to cover the rolls completely with the sauce).
- Sprinkle with Parmesan chees (any amount desired).
- Bake for 30 minutes.
- *NOTE* if desired sprinkle grated Mozzeralla cheese over the rolls the last 10 minutes of baking time.
Nutrition Facts : Calories 430.4, Fat 26, SaturatedFat 15.1, Cholesterol 148.1, Sodium 520.2, Carbohydrate 28, Fiber 1.8, Sugar 4.9, Protein 21.4
SPINACH CHICKEN ROLL-UPS
"This recipe is one that I have adapted over time," says Chris Duncan of Ellensburg, Washington. "It dresses up very well for company or special dinners yet is great for every night, too. The chicken breasts can be prepared and refrigerated until baking time if needed," she notes.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Flatten chicken to 1/4-in. thickness; layer with spinach and cheese. Roll up and secure with toothpicks. In a shallow microwave-safe bowl, melt 1 tablespoon butter. Place bread crumbs in another bowl. Dip chicken in butter, then roll in crumbs. , Place seam side down in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 375° for 30-35 minutes or until chicken juices run clear. , In a small saucepan, melt remaining butter. Stir in the flour, salt and pepper until smooth. Gradually add broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Discard toothpicks from roll-ups; serve with sauce.
Nutrition Facts : Calories 360 calories, Fat 14g fat (7g saturated fat), Cholesterol 126mg cholesterol, Sodium 679mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 43g protein. Diabetic Exchanges
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CHICKEN ROLLATINI – STUFFED WITH RICOTTA AND SPINACH
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4.4/5 (31)Total Time 40 minsCategory Dinner, Main CourseCalories 218 per serving
- In a medium bowl, combine ricotta, thawed and squeeze dried spinach, 1/3 cup grated parmesan, one egg, salt, pepper and nutmeg. Set aside.
- In another bowl, combine bread crumbs, italian seasoning, remaining 1/3 cup parmesan, salt and pepper.
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5/5 (2)Category MainCuisine ItalianTotal Time 45 mins
- 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.
- Remove excess fat from the chicken breasts then cut in half lengthwise then place in between two pieces of plastic wrap. Pound with a mallet until all pieces are 1/4 inch thick. Spoon some ricotta mixture into the center of each piece of chicken then roll up.
- Dip the rolled chicken into the whisked egg then into the panko mixture until evenly coated. Set seam side down in the prepared baking dish. Repeat with the remaining chicken.
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