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Chicken Rollatini

Heart Healthy Chicken Rollatini Recipe

               
Chicken Rollatini
Romano cheese and spinach are rolled into a breaded chicken cutlet in this mouthwatering, heart-healthy recipe. Finish off this easy rollatini recipe with a rich mushroom sauce and fresh parsley.
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Ingredients
Recipe yields 8 servings
1 Tbsp olive oil
1 garlic clove, minced
1/4 lb mushrooms, sliced
4 egg whites (about 1/2 cup)
3/4 cup seasoned whole wheat bread crumbs
2 Tbsp grated Romano cheese or Parmesan cheese
1 1/2 lbs chicken breast cutlets, pounded thin (8 cutlets, about 3 oz each)
4 oz part-skim mozzarella cheese, cut into 8 thin slices
5 oz frozen spinach, thawed and squeezed dry
8 to 16 toothpicks
1/4 cup reduced-sodium chicken broth
1/4 cup white wine or additional chicken broth
1 Tbsp fresh lemon juice
1 Tbsp chopped fresh parsley
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Helpful how to videos
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Directions
Step 1

Preheat oven to 450°. Lightly coat a 13 x 9-inch glass baking dish with nonstick cooking spray.

Step 2

In a skillet, heat the oil over medium heat until hot. Add the garlic and sauté for 30 seconds. Add the mushrooms and sauté until the liquid has evaporated, about 3 minutes. Remove from the heat and set aside.

Step 3

In a shallow bowl, beat the egg whites lightly. In another shallow bowl, combine the bread crumbs with the grated cheese. Dredge each chicken cutlet in the egg whites, then in the bread crumbs, making sure to cover completely with the bread crumbs.

Step 4

Arrange the breaded chicken cutlets on a flat work surface. Top each cutlet with a slice of mozzarella cheese and some spinach. Loosely roll each cutlet and secure with 1 or 2 toothpicks. Arrange the rolled cutlets in the prepared baking dish, seam side up.

Step 5

Add the chicken broth, mushroom mixture, wine and lemon juice to the baking dish. Bake for 30 minutes, or until browned. Serve topped with the mushroom sauce and parsley.

Time: 60 minutes
Servings: 8
Calories: 202
Make this for:
Dietary Review:
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Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 1 rollatini
Per serving:
calories:202
total fat:8g
sat fat:3g
cholesterol:58mg
sodium:425mg
total carb:8g
fibers:0g
proteins:27g

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About This Healthy Recipe

Looking for a quick and easy chicken recipe that is packed with protein and flavor? We have just the recipe for you. This heart-healthy Chicken Rollatini combines Romano cheese, succulent chicken breast, and spinach for a nutrient-dense, protein-packed meal. Containing 27 grams of protein and just 3 grams of saturated fat per serving, this recipe is a great option for those who are currently following a heart-healthy diet. In need of a diabetic-friendly option? This recipe fits that bill too! In addition to being low-fat, this chicken rollatini is also low in carbohydrates containing just 8 grams per serving. The best part about this simple chicken recipe? Each serving is just 202 calories so you can be sure to indulge in this meal guilt-free. Topped off with a rich mushroom sauce and fresh parsley, this heart-healthy chicken rollatini makes for a mouthwatering meal. Enjoy!

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Heart Healthy Chicken Rollatini Recipe
Ingredients
Recipe yields 8 servings
1 Tbsp olive oil
1 garlic clove, minced
1/4 lb mushrooms, sliced
4 egg whites (about 1/2 cup)
3/4 cup seasoned whole wheat bread crumbs
2 Tbsp grated Romano cheese or Parmesan cheese
1 1/2 lbs chicken breast cutlets, pounded thin (8 cutlets, about 3 oz each)
4 oz part-skim mozzarella cheese, cut into 8 thin slices
5 oz frozen spinach, thawed and squeezed dry
8 to 16 toothpicks
1/4 cup reduced-sodium chicken broth
1/4 cup white wine or additional chicken broth
1 Tbsp fresh lemon juice
1 Tbsp chopped fresh parsley
Directions
Step 1

Preheat oven to 450°. Lightly coat a 13 x 9-inch glass baking dish with nonstick cooking spray.

Step 2

In a skillet, heat the oil over medium heat until hot. Add the garlic and sauté for 30 seconds. Add the mushrooms and sauté until the liquid has evaporated, about 3 minutes. Remove from the heat and set aside.

Step 3

In a shallow bowl, beat the egg whites lightly. In another shallow bowl, combine the bread crumbs with the grated cheese. Dredge each chicken cutlet in the egg whites, then in the bread crumbs, making sure to cover completely with the bread crumbs.

Step 4

Arrange the breaded chicken cutlets on a flat work surface. Top each cutlet with a slice of mozzarella cheese and some spinach. Loosely roll each cutlet and secure with 1 or 2 toothpicks. Arrange the rolled cutlets in the prepared baking dish, seam side up.

Step 5

Add the chicken broth, mushroom mixture, wine and lemon juice to the baking dish. Bake for 30 minutes, or until browned. Serve topped with the mushroom sauce and parsley.

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