Skinnytaste’s Chicken Rollatini And All Things That Are Good

Once upon a time there was a girl who loved food. She loved food so much she ate it every day. Crazy, I know. This girl recognized the benefits of healthy eating, and felt charged to deliver homecooked, delicious and calorie-conscious meals to her growing family.

This girl’s name was NOT Lindsay. Lol her name is Gina and she’s the genius behind Skinnytaste. (Please, you and I both know I only eat it if it’s deep-fried or covered in cheese. Preferably both.) Unfortunately my pants are a little snug, so I thought I’d start working some of Gina’s skinny-minnie meals into the daily grind. The other night I made her Chicken Rollatini with Spinach a la Parmigiana and because I’m such a nice wife, I even let Andy have some.

 Here’s the stuff Gina says you need:

8 thin chicken cutlets, 3 oz each
1/2 cup whole wheat Italian seasoned breadcrumbs
1/4 cup grated parmesan cheese
6 tablespoons egg whites or egg beaters  (I used a whole egg, yolk and all, because I like to live dangerously)
5 oz frozen spinach, squeezed dry of any liquid
6 tbsp part skim ricotta cheese
6 oz part skim mozzarella
1 cup pomodoro sauce or your favorite marinara sauce (I don’t know what pomodoro sauce is, so….yeah. marinara all the way)
salt and pepper to taste

Now keep in mind, there were only two of us, plus a friend over for dinner, so I halved this recipe. I don’t want you to see the picture of four chicken breasts later and think “Oh my gosh how embarrassing, she can’t count.” Because I totally can. Most days.

Here’s what you should do with all that stuff:

 So first you should pound your chicken breasts out so they’re nice and thin. This is probably one of my favorite kitchen chores, it relieves ohemgeeSOMUCH aggression and I should probably be medicated.

Then mix up the ricotta and spinach. I threw in some garlic salt because I like to party. Be a horrible blogger and forget to take pictures of these first two steps.

Scoop some of the ricotta/spinach mixture onto a thinned-out chicken breast, then roll it up. Get it? ROLLatini? Gina’s so clever.

 

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This way you can see the stuffing. Pay no mind to my thumbprint on the right.

 

Now it’s business parm time. Grab your parm and grab your breadcrumbs, and toss them together in a bowl with wild abandon. You’ll also want to put your egg (whites) into a separate bowl. Things are about to get dippy up in here.

 

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I learned something valuable during this process: it is a poor choice to wear garments with fringed edges in the kitchen, as they will only dip themselves in your egg wash, track bread crumbs across the kitchen floor and potentially catch on fire if you’re working with a gas stovetop. Yet another reason I fully endorse cooking in the nude (wait, what?). I rolled my sleeves up, took a completely necessary and not at all ridiculous selfie and got back to work.

 

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Dip your chicken first into the egg, then into the bread crumb/parm mixture. Be gentle, or else the creamy filling might squirt out (get your mind out of the gutter, there’s only room for one down here). Once your chickens are fully dipped and breaded, they will look something like this:

 

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Bake them at 450 degrees for 25 minutes. I used the 25 minutes to boil some spaghetti noodles for a much-less-skinny side dish, and chop up a Caesar salad. Except no one cares about salad.

 

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When the 25 minutes have passed, top the chickens with a spoonful of marinara sauce, then lay a slice of mozzarella on top. Also forget to take a picture of this step. Put the chickens back in the oven for another 15 or so minutes, until your cheese is all gooey and brown and bubbly on top.

 

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Sorry, can’t talk now. Busy shoving this delicious meal into my mouth hole handfuls at a time.
—The Wife in Training

 

 

11 Comments

  • Reply June 11, 2014

    Juliette

    OH EM GEE GIVE ME THIS RIGHT NOW AND YOU HAVE FANTASTIC HAIR AND THAT SELFIE IS AMAZING BUT REALLY I WANT TO EAT THIS WHICH WOULD BE REALLY BAD GIVEN MY CURRENT SITUATION.

    • Reply June 11, 2014

      admin

      I WILL MAKE IT FOR YOU SOMEDAY (but not today because of your current situation) IT’S REALLY EASY MINUS THE PART WHERE YOU ACCIDENTALLY MAYBE CATCH YOUR FRINGEY SLEEVE ON FIRE.

  • Reply June 11, 2014

    Sami Shenanigans

    SkinnyTaste recipes are my jam! I have never tried one that wasn’t good. My favorite Italian one is the Spinach roll-ups or something fancy like that.

    Oh and when it’s cold and stuff which I guess in Texas is pretty much never.. her Chicken Pot Pie soup in insane!

    • Reply June 11, 2014

      admin

      What is this mythical “cold” of which you speak? ;) I’ll have to look both of those up, thanks for the tip!

  • Reply June 11, 2014

    Jeri

    I can’t belive you use fake parm cheese. You know you can get the real stuff at the store, although probs not your fave, Aldi. However I realize you learned about the fake stuff growing up with me. Sorry ’bout your bad luck!
    BTW – that looks delish!!!

  • Reply June 11, 2014

    Jeri

    *believe

    • Reply June 11, 2014

      admin

      Hahahaha. Mom quit being a grocery store snob and go to Aldi already. And back up off my parm, it was delicious.

  • Reply June 12, 2014

    Allie

    Like I don’t even like spinach and I don’t think I like ricotta, but that looks DELISH. Also. Dying at your mom calling you out on the fake parm cheese. She sounds like a fun lady.

    • Reply June 12, 2014

      admin

      SHE IS A MESS don’t encourage her. She’s the very best, you’d like her.

  • Reply June 12, 2014

    Stephanie

    omg. looks delish!! and hurray for living dangerously with whole eggs!!

    • Reply June 12, 2014

      admin

      SO RISQUE! ;)

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