I like this recipe a lot… partly because it can be made with virtually any fillers and also because it makes one look more “gourmet” than in reality. On this night I had an interesting variety of items in the fridge so I got a bit creative: sun dried tomatoes, reduced fat feta, and spinach. To make it a bit more Italian I had some frozen basil cubes (from Trader Joes) for the filling.
I’ve also tried this with other types of cheeses, prosciutto, artichoke hearts, and I’m thinking a may try an apple chutney mixture some day. But for today, I went with the tomato/basil/cheese combo paired with roasted garlic green beans.
Ingredients:
From the fridge:
- 6 Chicken breast cutlets **about 3 oz each (I bought thin cut from the grocer but you can pound the breast thin if you like)
- About 2 cups of fresh spinach (washed and dried)
- ¼ cup of reduced fat feta
- 1 egg white
- Tomato sauce
From the freezer:
- 4 Basil cubes
- 2 Garlic cubes
From the cupboard:
- ½ cup of chopped Sundried tomatoes
- Salt and Pepper (to taste)
- ½ cup Panko crumbs
Throw it all together:
Heat oven to 350.
Mix the spinach, basil, cheese, garlic in the food processor until well blended… but not a paste. Stir in the sunny tomatoes (don’t blend).
Lay the chicken cutlets out on your cutting board, spread about 2 tablespoons of the mixture on each piece of chicken and roll it up leaving it “seam side” down. (be cautious of where you’re putting your raw chicken fingers). Once they’re all rolled up, the dipping begins…Place the egg white in a shallow bowl (you can add a bit of water to stretch the liquid) and then place the panko on another plate to form your assembly line (I add S/P to season the panko or even a bit of parm cheese).. finish the line with a Pam coated backing sheet or dish.
Dip each roll into the egg wash… into the panko then onto the baking dish. Voila.. 6 coated roll ups. Bake for about 15-20 minutes. Feel free to add tomato sauce, but I think you’ll find that it’s not necessary.
WW PTS: about 4 per roll up.
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