Recently we were headed to Oregon to visit friends and family. It was our last night home and I wanted to use up ingredients that would waste otherwise. I had some spinach, chicken, and cheese. Along with my normal supply of fresh eggs, garlic, marinara sauce, and the stash of tortilla chips I always keep on hand. So I started going through all my drafts of recipes I have. Some I have started and not finished. Others are completely done, just waiting for me to make and snap a picture so I can share the recipe with you all. I have 161 recipe drafts right now. I know, I am weird. It is a kitchen addiction. That, and the fact that I constantly have hungry mouths to feed at any given hour of the day. Recipes on hand are needed, so I tend to collect them, work on them, perfect them. This was recipe draft 162.
Gluten-Free Chicken Spinach Rollatini
adapted from skinny taste
2 lbs Chicken Breasts
1 tsp Italian seasoning
sea salt and pepper to taste
1/2 cup crushed tortilla chips
1/4 cup grated parmesan cheese, divided
2 eggs whipped
2 cloves fresh garlic, minced
5 oz fresh spinach, cleaned and chopped
6 tbsp cream cheese
6 oz mozzarella
olive oil non-stick spray
1 cup marinara sauce
adapted from skinny taste
2 lbs Chicken Breasts
1 tsp Italian seasoning
sea salt and pepper to taste
1/2 cup crushed tortilla chips
1/4 cup grated parmesan cheese, divided
2 eggs whipped
2 cloves fresh garlic, minced
5 oz fresh spinach, cleaned and chopped
6 tbsp cream cheese
6 oz mozzarella
olive oil non-stick spray
1 cup marinara sauce
Wash and dry Chicken, then cut into 8 pieces and hammer into cutlets.
Season cutlets well with sea salt and pepper, and sprinkle 1 tsp of Italian seasoning over them. .
Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
Combine tortilla crumbs and 2 tbsp grated parmesan cheese in one bowl and 1/4 cup eggs and garlic in another.
Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated parmesan cheese, spinach, 2 tbsp eggs, and cream 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 tortilla crumbs and place seam side down in a baking dish. Repeat with the remaining chicken.
Bake 25 minutes. Remove from oven, top with marinara sauce then remaining mozzarealla cheese.
Yum!! I'm drooling! I'm making this for lunch today! Can't wait to try it!! Thank you!
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