I need to preface these instructions by first telling you my six-year-old took one look at this dinner and exclaimed “chicken and broccoli, nothing could be grosser!” Yep, not a kid’s favorite, although my husband and I loved it. My three-year old followed suit with Anni and also claimed “it’s isgusting!” This is Rosie talk for disgusting. Give this website http://www.kimkins.com/stuffed-chicken-rolls/a try though because it is filled with tasty and healthy meals!
Stuffed Chicken Rolls
Makes 4 servings
4 5-oz boneless chicken breasts, no skin
1/2 cup shredded mozzarella
1/3 cup ricotta cheese
1/3 cup frozen chopped spinach or broccoli
2 tablespoons grated Parmesan cheese
1 beaten egg white
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon each salt & pepper
Here’s a favorite “good enough for company” chicken dish. An added bonus is the nutritional punch of spinach. Cube leftovers to top garden salads for work lunches, too!
Preheat oven to 350 F. Coat a shallow baking pan with cooking spray or use a nonstick Silpat liner.
Pound the chicken breasts 1/4″ thick. Sprinkle on both sides with salt, pepper and onion powder. In a medium bowl mix together the mozzarella, Parmesan, egg white and garlic powder. Stir in the spinach or broccoli, set aside.
Place 1/4 of the cheese mixture at one end of each chicken breast and roll up burrito style, tucking in the sides. Place seam side down on baking sheet treated with cooking spray or . Spray tops of chicken with nonstick spray or a money saving Misto oil sprayer.
Bake 50-60 minutes or until golden and cheese begins to ooze. Remove from heat, let sit for 5 minutes and serve!