Chicken Rollatini
ChefRhonda PlataDifficultyIntermediateChicken breast can be boring but not if you cut it thinly, roll it up, and bake it with cheese inside--and on top. Rolling up the chicken with its filling, then dipping it in egg and bread crumbs and baking it may sound complicated, but it actually doesn't take long, and once you get the hang of it you'll want to make this keto dinner every night.
Servings 4
Net Carbs
- Amount Per Serving
- Calories 244
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 3g1%
- Dietary Fiber 1g4%
- Sugars 3g
- Protein 22g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 400°F (205°C). Spray a baking dish with 1/2 of the avocado oil spray.
In a bowl, combine the ricotta, spinach, 1/2 of the mozzarella, basil, and nutmeg. Season with salt and pepper.
Slice the chicken breasts in half lengthwise, creating a thinner piece of meat. Spoon about 1 1/2 tbsps of the cheese mixture onto each piece of chicken, until the mixture is used up. Spread evenly across each piece of chicken and loosely roll them.
Place the egg whites and bread crumbs in two separate bowls. Dip each chicken roll first in the egg white, then coat with bread crumbs and place them on the baking dish. Lightly spray the chicken rolls with the rest of the avocado oil spray.
Bake in the oven for about 20 to 25 minutes. Remove from the oven, spoon 1/2 of the marinara sauce on top, and top with mozzarella. Bake for an additional three to four minutes or until the cheese has melted and is golden brown.
Serve with the rest of the marinara sauce. Enjoy!
Ingredients
Ingredients
Directions
Directions
Preheat the oven to 400°F (205°C). Spray a baking dish with 1/2 of the avocado oil spray.
In a bowl, combine the ricotta, spinach, 1/2 of the mozzarella, basil, and nutmeg. Season with salt and pepper.
Slice the chicken breasts in half lengthwise, creating a thinner piece of meat. Spoon about 1 1/2 tbsps of the cheese mixture onto each piece of chicken, until the mixture is used up. Spread evenly across each piece of chicken and loosely roll them.
Place the egg whites and bread crumbs in two separate bowls. Dip each chicken roll first in the egg white, then coat with bread crumbs and place them on the baking dish. Lightly spray the chicken rolls with the rest of the avocado oil spray.
Bake in the oven for about 20 to 25 minutes. Remove from the oven, spoon 1/2 of the marinara sauce on top, and top with mozzarella. Bake for an additional three to four minutes or until the cheese has melted and is golden brown.
Serve with the rest of the marinara sauce. Enjoy!
