Baked Mozzarella Chicken Rolls
Try this Baked Mozzarella Chicken Rolls recipe, or contribute your own.
Try this Baked Mozzarella Chicken Rolls recipe, or contribute your own.
- 2 lbs. boneless skinless chicken breasts (8 4-ounce piece
- 1 cup whole wheat italian style bread crumbs
- 6 tablespoons grated parmesan cheese divided
- 5 ounces fresh baby spinach
- 1 clove minced garlic and olive oil for sauteeing
- 1/2 cup part-skim ricotta cheese
- 3 ounces fresh mozzarella cheese thinly sliced
- 1 cup marinara sauce
- fresh basil for topping
- 1/3 up beaten egg whites (i used something similar to egg
- Carbohydrate 6.24349172657331 g
- Cholesterol 14.2751355448845 mg
- Fat 4.51244036691381 g
- Fiber 1.22505592043703 g
- Protein 6.31028933982156 g
- Saturated Fat 2.47396134976977 g
- Serving Size 1 1 Serving (192g)
- Sodium 266.571095041868 mg
- Sugar 5.01843580613628 g
- Trans Fat 0.2887217608417 g
- Calories 90 calories
Step-by-step
- Prep the chicken: Cut the chicken into 8 pieces and pound the pieces until they are thin (for quick cooking) and have expanded in surface area (for more filling).
- Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside.
- Prep the filling: Chop the spinach and saute it with the garlic and just a drizzle of olive oil for 2-3 minutes or until just barely wilted.
- Combine the sauteed spinach with the ricotta, Parmesan cheese, and 2-3 tablespoons of the egg whites.
- Place the remaining egg whites in a separate shallow bowl and set aside.
- Assemble the chicken: Oil the bottom of a large baking dish and preheat the oven to 450 degrees.
- Place one piece of chicken on a flat working surface. Put a spoonful of ricotta-spinach filling right in the middle and roll the chicken up so that the edges meet to form a "seam".
- Dip the entire chicken roll in egg whites, and then roll it in the breadcrumbs.
- Place in a baking dish, seam side down.
- Repeat for the remaining 7 pieces of chicken.
- Bake for 25 minutes.
- Finishing touches: After 25 minutes, the chicken should be cooked through (white on the inside) and browned on the top.
- Cover the chicken with the marinara sauce and slices of fresh Mozzarella.
- Bake for another 3-5 minutes or until cheese is melting.
- Sprinkle with fresh basil.
A Weeknight Wonder: Baked Mozzarella Chicken Rolls
As a busy working mom, time is my most precious commodity. Dinner needs to be quick, easy, and, most importantly, delicious enough to satisfy my family's rumbling stomachs after a long day. That's why I've fallen head over heels for this Baked Mozzarella Chicken Rolls recipe. It's a lifesaver on those evenings when I'm juggling work deadlines, school pick-ups, and the general chaos of family life. The best part? It's surprisingly elegant, too, perfect for impressing unexpected guests or simply enjoying a special family dinner.
The beauty of this dish lies in its simplicity and flexibility. I often adapt it depending on what’s in my fridge. Sometimes I add sun-dried tomatoes to the filling for a burst of intense flavor, or swap the spinach for finely chopped kale for a heartier dish. The key is to keep the process straightforward. The chicken breasts are pounded thin, making them cook quickly and evenly. The filling, a simple combination of ricotta, spinach, and Parmesan, is light yet satisfying. The mozzarella topping adds a delightful gooeyness that elevates the dish to another level. It’s a perfect blend of comfort food and culinary sophistication.
The entire process, from prepping the chicken to enjoying the final delicious bite, takes about 45 minutes. This makes it a truly manageable meal, even on those crazy weeknights. And the cleanup is minimal! I usually just toss the baking dish in the dishwasher, leaving me with more time to spend with my family. This isn't just a dinner recipe; it’s a stress reliever disguised as a culinary masterpiece. It's a testament to the fact that delicious and healthy meals don't have to be complicated.
I've found that the key to success with this recipe is using fresh, high-quality ingredients. The taste difference is undeniable. The freshness of the basil and mozzarella really shines through, adding a vibrancy to the overall flavor profile. The breadcrumbs add a lovely textural contrast to the creamy ricotta and tender chicken. And the marinara sauce? Well, I make my own, but store-bought is perfectly acceptable in a pinch!
Beyond the deliciousness, this recipe is also incredibly versatile. It can be easily adapted to suit different dietary needs. For a lighter option, you could use skinless chicken breasts and reduce the amount of cheese. Want to make it gluten-free? Use gluten-free breadcrumbs. The possibilities are endless!
So, if you’re looking for a quick, easy, delicious, and adaptable dinner recipe that will impress your family and friends (and maybe even yourself), I highly recommend you give this Baked Mozzarella Chicken Rolls recipe a try. It's become a staple in my kitchen, and I’m confident it will quickly become a favorite in yours, too. Believe me, you won't be disappointed.
Pro-Tip: If you're short on time, you can prepare the chicken rolls ahead of time and store them in the refrigerator until you're ready to bake them. This makes for a perfect make-ahead meal for busy weeknights or entertaining guests.
