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