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Otamot Chicken Parmesan Rollups

These are delicious and nutritious! Perfect when you’re craving the flavors of Italy!

Ingredients

  • 2 lb (about 8) boneless skinless chicken breasts, ¼” thick
  • 2 cups garlic herb panko bread crumbs
  • 1 tsp Italian seasoning
  • 1/2 cup shredded Parmesan cheese, divided
  • 5 oz fresh baby spinach, roughly chopped
  • 8 oz white button mushrooms, chopped
  • 2 garlic cloves, minced
  • 1 tbsp olive oil
  • 1/2 cup ricotta cheese
  • 3 eggs, 2 whole, 1 egg white, divided
  • Salt & Pepper to taste
  • 8 oz fresh mozzarella cheese, sliced
  • 16 oz jar Otamot Tomato Sauce
  • Fresh basil for garnish

    • Recipe

    Preheat the oven to 450ºF. In a medium skillet on medium-high heat, sauté spinach, mushrooms, and garlic in olive oil until tender, about 4-6 minutes. Create a dredging station for the chicken. In one bowl, whisk together panko, Italian seasoning, and 2 tbsp Parmesan. In the next bowl, whisk together 2 whole eggs. In the last bowl whisk together sautéed veggies with 2 tbsp Parmesan, an egg white, and ricotta cheese. Working on a flat surface, fill each flattened chicken breast with 3 tbsp of the veggie/cheese filling and roll so that the edges meet. Dip the rolled chicken in the eggs, then dip into the prepared bread crumbs. Lay the chicken rollups seam side down in a 13”x9” pan, and sprinkle with salt and pepper. Bake for 25 minutes. Remove from the oven and cover each breast with Otamot Tomato Sauce, a slice of mozzarella, and sprinkle remaining ¼ cup Parmesan. Bake an additional 5 minutes, remove from the oven, and garnish with sliced basil.

    Approximate Nutrition Information for 1 chicken roll (makes 8): 406 calories, 16g fat, 22g carbs, 44g protein

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    Otamot Chicken Parmesan Rollups

    by | Feb 18, 2021 | 0 comments

    Otamot Chicken Parmesan Rollups

    These are delicious and nutritious! Perfect when you’re craving the flavors of Italy!

    0 0 votes
    Recipe Rating
    guest
    Recipe Rating

    0 Comments
    Inline Feedbacks
    View all comments