Rating: 2.5 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

Vary the greens used in the stuffing, depending on your mood and preference. For an earthier flavor, try a combination of arugula and escarole instead of spinach.

Micol Negrin
Recipe by Cooking Light April 2005

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Recipe Summary

Yield:
6 servings (serving size: 1 chicken roll and about 1/2 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • To prepare chicken, heat a large nonstick skillet over medium heat. Add spinach to pan; cook 5 minutes or until spinach begins to wilt, stirring frequently. Drain spinach in a colander, pressing until barely moist. Place spinach on a cutting board; finely chop. Place spinach in a medium bowl. Add Homemade Ricotta Cheese, 1/4 teaspoon black pepper, 1/8 teaspoon salt, and nutmeg; stir well to combine.

  • Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Spread each chicken breast half with 1/4 cup ricotta mixture, leaving a 1/4-inch border. Starting with a short side, roll up each chicken breast half jelly-roll fashion. Place rolls, seam sides down, in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle remaining 1/4 teaspoon black pepper and 1/8 teaspoon salt evenly over rolls; drizzle rolls evenly with 1 tablespoon olive oil. Sprinkle rolls with sesame seeds, pressing gently to adhere. Bake at 450° for 20 minutes or until chicken is done.

  • To prepare sauce, combine chopped tomato and remaining ingredients, stirring gently. Serve with chicken.

Nutrition Facts

348 calories; calories from fat 29%; fat 11.1g; saturated fat 3.8g; mono fat 4.6g; poly fat 1.8g; protein 49.6g; carbohydrates 12.3g; fiber 4.1g; cholesterol 114mg; iron 3.6mg; sodium 480mg; calcium 245mg.
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