After vacation I made it a point to really put my mind into eating at home. It’s usually always healthier and most definitely always cheaper than eating out.
Let’s get real, eating out with an active 9 month old is just not as fun as it was pre-baby. But that’s neither here nor there.
I love getting recipes from blogs because it’s an instant visualization for me. I either will love the dish or not care for it based on how it looks. So when I saw these rolls up on Pinch of Yum, I figured I’d give it a shot.
This was actually a pretty simple dinner to put together which is right up my alley these days. And it always is extra rewarding when I can use up things in my own garden like fresh basil! The only thing I would add is some seasoning to the spinach and cheese mixture. It definitely needed a little flavor so an addition of salt, pepper and garlic salt should do the job.
I halved the recipe because I just wanted enough for Chad and I with no leftovers. It ended up being the perfect amount. Add a salad on the side and call it a day.
And just a little side note, Google Reader is now gone which is a sad day for many of us. I have been using Bloglovin’ for a few weeks now and really like it. I’ve also heard of people using Feedly as well. So if you want to get my blog posts then go on over to one of these sites and add this little ole blog. See you on the flip side!
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Baked Chicken Roll Ups
adapted from PInch of Yum
4 thin sliced chicken breasts
1/2 c Italian style bread crumbs
3 Tbsp parmesan cheese
2-3 ounces fresh baby spinach (a couple handfuls)
1 clove minced garlic
Dash of olive oil
1/4 c part skim ricotta cheese
Beaten egg whites from 2 eggs
1/4 tsp garlic salt
1/4 tsp salt
1/4 tsp pepper
1/2 c marinara sauce
A few leaves of fresh basil
Preheat oven to 450 degrees.
Spray a baking dish with non-stick cooking spray and set aside.
Combine 1 Tbsp parmesan cheese and breadcrumbs in bowl and set aside.
To prep the filling, saute spinach with garlic and drizzle of olive oil for a few minutes until just wilted. Put into bowl and add ricotta, garlic salt, 1 Tbsp egg white, salt, pepper and 2 Tbsp parmesan cheese.
Divide filling among each chicken breasts placing a long strip in the middle, roll up chicken breast, dip in remaining egg whites and then coat with breadcrumb mixture.
Place in greased baking dish, seam side down. Careful not to overcrowd.
Bake for 20-25 minutes or until cooked through and golden on top. Take out of oven and top with marinara sauce and strips of fresh mozzarella. Place back in oven for about 5 more minutes or until cheese is melted. Remove from oven and top with chopped fresh basil.