All I can say is YUMMY!!! This was better than the last chicken parm I had at a restaurant! The ricotta/spinach filling adds to much flavor to the dish and a great way to hide veggies for those picky eaters. Plus I love the fact that it is NOT deep fried, yet it still tastes like it is! The hubby was raving and the kids loved the chicken (and of course they always love pasta and sauce). I served it with extra sauce, a fun pasta shape, and a large salad.
I am totally impressed with this recipe - thanks Skinny Taste!!! I'm making this again...soon. It was one of those times when I couldn't wait until the next day so that I could eat the leftovers. Hahaha! I'm getting hungry just thinking about it...gotta go!
my new recipe was based on http://www.skinnytaste.com/2011/04/chicken-rollatini-with-spinach-alla.html?m=1
1.5 lbs chicken cutlets (there was a huge sale at my grocery store on chicken cutlets, but you can always take any boneless, skinless chicken breasts, butterfly them and pound them out yourself. There were 6 chicken cutlets in my 1.5 lb pack)
1 cup seasoned breadcrumbs with 2 T Parmesan added
1 beaten egg with 1 T water
1/2 cup part skim ricotta
1/4 cup part skim mozzarella (I used the pre-shredded kind but any part skim is fine)
2 T Parmesan
2 T fresh basil
1/2 tsp onion powder
1 clove garlic, minced
1/2 cup frozen, thawed spinach, squeezed dry (it should be 1/2 cup after you squeeze all the water away - for me, this was 1/2 of a 10 oz box of frozen spinach)
Salt & pepper to taste
1 jar of your favorite marinara sauce (although you will probably only use about 1 cup on top of the chicken, you will want extra to serve on the side and/or with some pasta on the side)
1/3 cup more shredded mozzarella for the top of chicken
olive oil for drizzling
Preheat your oven to 450 degrees. Next, you need to create a breading station: your beaten egg (with 1 T water) in one bowl, the breadcrumbs (with 2 T Parmesan cheese added) in another bowl.