Baked chicken breasts filled and rolled with spinach and ricotta topped with Pomodoro sauce and melted mozzarella. Family friendly and so good!
Yield: 8 servings

Chicken Rollatini with Spinach alla Parmigiana

Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Course: Dinner
Cuisine: Italian
Baked chicken breasts rolled with spinach and ricotta topped with pomodoro sauce and melted mozzarella. A dish the whole family will love!


  • 8 thin chicken cutlets (3 oz each)
  • 1/2 cup whole wheat Italian seasoned breadcrumbs
  • 1/4 cup grated parmesan cheese (divided)
  • 6 tablespoons egg whites or egg beaters
  • 5 oz frozen spinach (squeezed dry of any liquid)
  • 6 tbsp part skim ricotta cheese
  • 6 oz part skim mozzarella (I used Polly-O)
  • olive oil non-stick spray
  • 1 cup pomodoro sauce or your favorite marinara sauce
  • salt and pepper to taste


  • Wash and dry cutlets, season with salt and pepper.
  • Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
  • Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another.
  • Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese.
  • Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.
  • Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed).
  • Repeat with the remaining chicken. When finished, lightly spray with olive oil. Bake 25 minutes.
  • Remove from oven, top with sauce then cheese.
  • Bake until cheese is melted and bubbling, about 3 more minutes.
  • Serve with additional sauce on the side and grated cheese.


Serving: 1piece, Calories: 195kcal, Carbohydrates: 7g, Protein: 24g, Fat: 7g, Saturated Fat: 3.5g, Cholesterol: 55mg, Sodium: 295mg, Fiber: 1.5g
Freestyle Points: 4
Points +: 5