May 23 2009
Four-Cheese Chicken
1/2 cup part-skim ricotta cheese
1/4 cup shredded part-skim mozzarella cheese
2 Tbsp grated Parmesan cheese
1 cup chopped cooked spinach
4 chicken cutlets (4 oz. each), pounded to 1/4 inch thick
1 tsp butter or margarine
For the sauce
3/4 cup skim milk
1/2 cup reduced-sodium chicken broth
1 Tbsp cornstarch
1 tsp butter or margarine
3/4 cup reduced-fat cheddar cheese
1) Preheat oven to 400 F. In a small bowl, combine ricotta, mozzarella, and Parmesan. Mix well. Drain spinach well. Spread 1/4 cup of spinach over each cutlet. Spread cheese mixture over the spinach. Starting with a short end, tightly roll up cutlets, jelly-roll style.
**note - I just got mozzarella slices, and put one slice on each cutlet instead of shredding it and mixing it in.
2) In a medium nonstick skillet, melt butter over medium-high heat. Add cutlets; cook, turning frequently, until browned, about 2 minutes. Place in a baking dish.
3) To prepare sauce, in a small bowl, stir together milk, broth, and cornstarch. Melt butter in same skillet over medium heat. Add milk mixture; cook, stirring constantly, until mixture boils. Remove from heat. Stir in cheddar. Pour over cutlets.
4) Bake until browned and bubbling, about 15 minutes. Serve chicken immediately.
Make 4 servings. Per serving: Calories 310 (36% from fat); Carbohydrates 7 g; Protein 40 g; Sodium 430 mg; Fat 12 g; Cholesterol 102 mg - Recipe and nutrition information from Healthy Meals in Minutes.
This was super duper yummy delicious!! I will definitely make this again… soon!!
That sounds super yummy. I am going to try it.