I love Gina's Chicken Rollatini Spinach alla Parmigiana recipe form www.skinnytaste.com, however since I cut flour, sugar and soy products from my eating habits, I needed to come up with something without the breadcrumbs but still have lots of flavor. Here is my twist.....if you wish it could still be breaded by just dipping the rolled chicken in egg then bread crumbs.
Sun Dried Tomato-Chicken Rollatini
3 Boneless, Skinless Chicken Breast (Trader Joe's Organic Chicken Breast)
4 TB. Ricotta Cheese (Trader Joe's Ricotta Cheese)
1/4 C. Shredded Mozzarella Cheese (Trader Joe's Organic Shredded Mozzarella Cheese)
1 TB. Parmigiano Riggiano Cheese, grated
1 Egg, slightly beaten
3 Sun Dried Tomatoes, chopped
Salt/Pepper to taste
Extra Virgin Olive Oil Spray (I use a Misto)
Heat oven to 400 degrees. Spray oven safe dish with extra virgin olive oil. I butterfly my chicken breast but take it all the way through to make two, so you will have six chicken breasts. Pound them out to 1/4 inch, salt and peeper each side, set aside. In bowl mix combine all three cheeses, egg and sun dried tomatoes and mix till combined. Spread equals amount of cheese mixture on top of each chicken breast and roll. Place into oven safe dish, sprinkle with garlic and paprika to taste. Spray the top of each chicken breast with extra virgin olive oil. Bake 20-30 minutes. (depends on your oven, I want to say I had mine in the oven for 27 minutes)
Wonderful served over a bed of fresh sauteed spinach and mushrooms, as pictured above or add some sauce and more Mozzarella to top.
Calories 180, Carbs 2, Fat 6, Protein 30, Sodium 350 (may differ depending on ingredients)
Linking up with:
Simple Lives Thursday @ GNOWFGLINS
Showcase Your Talent @ What's Cooking Love?
Foodie Friends Friday @ Walking On Sunshine
Foodie Friday @ Simple Living and Eating
Friday Favorites @ Simply Sweet Home
Weekend Pot Luck @ Sunflower Supper Club
Clever Chicks Blog Hop @ The Chicken Chick
Update: This recipe was featured on the Sunflower Supper Club blog as their personal favorite, what sweethearts! Thanks gals!!