Try this Baked Mozzarella Chicken Rolls recipe.
- 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
- 1/3 cup beaten egg whites (i used something similar to egg
- 3 ounces fresh mozzarella cheese thinly sliced
- 1 cup marinara sauce
- fresh basil for topping
- Carbohydrate 49.9479338125865 g
- Cholesterol 114.201084359076 mg
- Fat 36.0995229353105 g
- Fiber 9.80044736349623 g
- Protein 50.4823147185725 g
- Saturated Fat 19.7916907981581 g
- Serving Size 1 1 recipe (1538g)
- Sodium 2132.56876033494 mg
- Sugar 40.1474864490902 g
- Trans Fat 2.3097740867336 g
- Calories 723 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.
Melted fresh mozzarella stretches over bright marinara sauce while the chicken beneath retains a crisp, toasted breadcrumb crust. Achieving this texture requires specific handling of the protein and precise heat management.
Pounding and Pliable Meat
Uniform thickness dictates whether the poultry cooks evenly without drying out. Pound the eight four-ounce breast portions between sheets of plastic wrap until they reach a consistent quarter-inch thickness, expanding their surface area to hold the filling without tearing. A heavy meat mallet works best, though the flat bottom of a cast-iron skillet provides adequate force if applied gently. For those avoiding dairy, substitute an equal volume of mashed cannellini beans mixed with roasted garlic for the ricotta filling, though the moisture content will alter the internal binding slightly.Breading and Binding Mechanics
Creating a secure seal prevents the ricotta and spinach mixture from escaping into the baking dish during the initial 25-minute bake at 450 degrees. Dip each rolled cutlet entirely into the egg white wash before rolling them in the seasoned whole wheat breadcrumbs, ensuring complete coverage to form a moisture barrier. Place the assembled rolls seam side down in the oiled baking dish so weight keeps the edges closed. Whole wheat breadcrumbs contain higher fiber and less refined starch than standard white crumbs, yielding a toastier flavor profile and a darker golden exterior.Thermal Control and Final Melt
Operating the oven at 450 degrees rapidly sets the exterior crust and cooks the interior chicken through without prolonged heat that tougours lean meat. Monitor the internal temperature with an instant-read thermometer inserted into the thickest portion until it registers 165 degrees. Adding the marinara sauce and thinly sliced fresh mozzarella during the final three to five minutes prevents the cheese from burning while allowing sufficient thermal energy to melt the fats completely.
