Baked Chicken Rollatini with Spinach

By Skinny Ms.

Rollatini, or involtini, as it’s referred to in Italy, is a renouned image done with skinny strips of eggplant, chicken, or veal, rolled with cheese, breaded and baked. It’s mostly served as an appetizer, though can be enjoyed as a categorical march as well. It’s skinny layers of several meats, veggies, and cheeses, as good as a crispy crust, contribute a accumulation of tastes and textures that make it a renouned image both in North America and abroad.

We’ve concocted a purify eating, healthy rollatini recipe that will greatfully kids and adults alike. Chicken is a gaunt meat, lending a whopping sip of gaunt protein though a additional fat and calories of fattier varieties of meat. We adore a super multiple of spinach and chicken. The dual always ambience good together, and spinach is a fiber and antioxidant abounding superfood that gives this image a healthful boost. We’ve combined a bit of Parmesan and mozzarella for additional season and texture, though in assuage amounts, so that a fat and calorie quotient of this recipe stays low. We use low-fat mozzarella, and Parmesan is famous for being high in calcium. Italian babies count it among one of their really initial foods, a healthful and healthy choice.

These crunchy rolls are baked, not fried, adding to their healthy eating factor. And a stuffing compensation of chicken, interconnected with slimey cheese and crunchy baked breadcrumbs, mix to make this a provide we won’t feel guilty indulging in!

Yields: 6 servings/12 rolls | Serving Size: 2 rolls | Calories: 349 | Previous Points: 8 | Points Plus: 8 | Total Fat: 15 g | Saturated Fat: 5 g | Trans Fat: 0 g | Cholesterol: 120 mg | Sodium: 419 mg | Carbohydrates: 8 g | Dietary Fiber: 1 g | Sugars: 1 g | Protein: 42 g |

Ingredients

• 2 tablespoons additional pure olive oil


• 1 clove garlic, minced


• 6 ounces uninformed spinach, coarsely chopped


• 1/4 teaspoon salt


• 1/2 teaspoon pepper


• 4 weak skinless duck breasts, thinly sliced


• 1/2 crater grated Parmesan cheese


• 1 (3.5-ounce) low-fat mozzarella ball, coarsely chopped


• 1/2 crater whole wheat breadcrumbs

Directions

Preheat oven to 400 degrees F.

Over middle heat, in a middle saucepan with additional pure olive oil, sautè a garlic. When it turns golden, sautè a spinach for about 5 minutes. Season with salt and pepper. Set aside and let it cool.

When a spinach has cooled down, supplement a Parmesan and mozzarella.

Prepare 2 plates with additional pure olive oil for cloaking a rolls and another one with a breadcrumbs.

Lay a duck strap on a image afterwards put a covering of spinach on top.

Roll a duck until a end. Sprinkle with salt and pepper.

Coat a rolls delicately with a additional pure olive oil. Note: a duck should be sliced really thinly so that they won’t open while doing this.

Coat a duck with a breadcrumbs.

Place a rolls on a baking vessel lined with baking paper.

Bake for 30 mins or until golden brown.

http://skinnyms.com/baked-chicken-rollatini-with-spinach-recipe/

More juicy duck and spinach recipes:
Slow Cooker Spinach Artichoke Chicken
Chicken, Spinach, and Corn Sauté
Oregano Chicken and Orzo with Olives, Tomatoes, Spinach and Feta
Grilled Chicken and Blueberry Salad
Chicken Pesto Pita

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Baked Chicken Rollatini with Spinach

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