Chicken Rollatini

March 26, 2012

in Real Food

I often get tired of the same old chicken recipes. As versatile as the lowly chicken is, why do I have to struggle to find creative ways to use it? I have a new dish to add to the arsenal of chicken glory. I made these a couple of weeks ago and I still remember how good but HEALTY these are!

Chicken Rollatini (from Danica’s Daily)

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They look difficult, but they are really easy once you get everything prepped and ready to assemble.

What you need to have ready: deep saute’ pan, oiled baking sheet, oven preheated to 350*

  • 3 boneless, skinless chicken breasts (about 1.25 lbs)
  • 2 oz sun dried tomatoes, not in oil
  • 2 tsp dried Herbs de Provence seasoning
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 2 cups fresh spinach leaves
  • 6 Tbsp finely shredded low-fat mozzarella
  • 3 cups whole wheat egg noodles
  • 1 zucchini and 1 summer squash, quartered and diced
  • 1 cup mushrooms, sliced
  • 1/4 cup carrots, shredded
  • 1/2 cup cherry tomatoes
  • 1 Tbsp butter
  • 4 Tbsp parmesan cheese
  1. Preheat oven to 350 degrees.
  2. Place each chicken breast between 2 sheets of saran wrap and pound away with your meat tenderizer to make them about 1/8th to a 1/4 inch thick.
  3. Sprinkle each side with sea salt, black pepper and dried Herbs de Provence seasoning.
  4. Place 5-7 spinach leaves, 2 Tbsp of sun dried tomatoes and 2 Tbsp of mozzarella on each breast. Roll up each breast, tucking the “stuffing” in as you make your “rollatini”. Use toothpicks to secure.
  5. Heat a large nonstick skillet over medium high heat and add 1 tsp olive oil. Add your “rollatini” and brown on all sides, about 6 minutes. Remove and place on a baking sheet. Bake at 350 for 20 minutes or until chicken is cooked through. Remove from oven and let stand 5 minutes before removing toothpicks.
  6. While the chicken cooks, prepare the pasta according to the packaged instructions.
  7. Heat a large nonstick skillet over medium heat and add a teaspoon of oil. Sauté the squash, carrots and mushrooms in oil for 4-5 minutes or until tender. Toss in the cherry tomatoes and remove from heat.
  8. Drain pasta, add in butter, parmesan, chives and veggies. Toss gently.
  9. Slice chicken into 1 inch pieces and serve over 1 cup of the pasta mixture. Sprinkle with additional parmesan and chives if desired.

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