That’s a Chicken “Rollatini”

Said with my BEST Italian accent, um, if I have one of those The Husband is Italian – does that count?!  Tonight we made a seriously AMAZING Stuffed, Cheesy Chicken over Chive Buttered Parmesan Pasta.  I am not sure if “Rollatini” in a real name or not, but, I am calling it that because we STUFFED and ROLLED the Chicken to make Rollatini’s….see, it works!

Before I jump into this awesome recipe, I have to tell you all that I am GUEST POSTING with a few thoughts on Points+ and my Daily Eats over at RONI’S WEIGH.  I think she is posting it later tonight or tomorrow so CLICK HERE to check it out and read it if you want to know how today’s deliciousness went down!

To keep you all entertained until my post goes up…….I present (I still feel like I should have a drum roll sound or something on here for it LOL).  It’s not fancy like a chef or anything, but, it was just really good ~ we both LOVED it!  It’s late, I must be tired

CHICKEN “ROLLATINI”

INGREDIENTS

• 3 boneless, skinless chicken breasts, about 1.25 lbs
• 2 ounces Sun Dried Tomatoes, not in oil
• 2 cups boiling water
• 2 tsp Dried Italian Seasoning
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 cups fresh spinach leaves
• 6 Tbsp finely shredded low-fat mozzarella
• 3 cups Whole Wheat Egg Noodles
• 1 Zucchini and 1 summer squash, quartered and diced
• 1 cup mushrooms, chopped
• 1/4 c shredded carrots
• 1/2 c cherry tomatoes
• 2 Tbsp fresh chives, minced
• 1 Tbsp Butter
• 4 Tbsp Parmesan Cheese

INSTRUCTIONS

1.  Preheat oven to 350 degrees.  Soak tomatoes in boiling water for 5 minutes and drain.

2.  Place each chicken breast between 2 sheets of saran wrap and pound away with your meat tenderizer to make them about 1/8th to a 1/4 inch thick.

3.  Sprinkle each side with sea salt, black pepper and dried Italian Seasoning.

4.  Place 5-7 spinach leaves, 2 Tbsp of sun dried tomatoes and 2 Tbsp of mozzarella on each breast.Roll up each breast, tucking the “stuffing” in as you make your “rollatini”.  Use toothpicks to secure.

5.  Heat a large nonstick skillet over medium high heat and add 1 tsp olive oil.  Add your “rollatini” and brown on all sides, about 6 minutes.  Remove and place on a baking sheet.  Bake at 350 for 20 minutes or until chicken is cooked through.  Remove from oven and let stand 5 minutes before removing toothpicks.

6.  While the chicken cooks, prepare the pasta according to the packaged instructions.

7.  Heat a large nonstick skillet over medium heat and spray with nonstick spray.  Sauté the squash, carrots and mushrooms in nonstick spray for 4-5 minutes or until tender.  Toss in the cherry tomatoes and remove from heat.

8. Drain pasta, add in butter, parmesan, chives and veggies.  Toss gently.

9.  Slice chicken into 1 inch pieces and serve “fanned” over 1 cup of the pasta mixture.  Sprinkle with additional parmesan and chives if desired.

Makes 6 servings, 1/6th of the chicken and 1 cup of pasta per serving, 9 points+

Nutritional information per serving

STEP – BY – STEP

Did you al know that Trader Joe’s is now carrying Sun Dried Tomatoes not in oil?!  I was so pumped when I saw that.

Boil 2 cups of water and add 2 ounce of sun dried tomatoes.  Let stand for 5 minutes then drain..

Place each chicken breast between 2 sheets of saran wrap and pound away with your meat tenderizer to make them about 1/8th to a 1/4 inch thick.

Sprinkle each side with sea salt, black pepper and dried Italian Seasoning.

Place 5-7 spinach leaves and 2 Tbsp of sun dried tomatoes on each breast.

Top with 2 Tbsp’s finely shredded reduced fat mozzarella.

Roll up each breast, tucking the “stuffing” in as you make your “rollatini”.  Use toothpicks to secure.

Heat a large nonstick skillet over medium high heat and add 1 tsp olive oil.  Add your “rollatini” and brown on all sides, about 6 minutes.

Remove and place on a baking sheet.  Bake at 350 for 20 minutes or until chicken is cooked through.

Let stand for 5 minutes then remove tooth picks.

While the chicken is cooking in the oven, work on your pasta.  Prep all your veggies.

Cook the pasta according to the packaged instructions making sure you salt your water.

Sauté the squash, carrots and mushrooms in nonstick spray for 4-5 minutes or until tender.  Toss in the cherry tomatoes and remove from heat.

Drain pasta, add in butter, parmesan, chives and veggies.  Toss gently.

Carefully slice your chicken “rollatini” to make “sushi” as The Husband called it.

Serve over 1 cup of pasta with 1/6th of the chicken slices.

MMMMM~~~ Cheesy, tangy, sweet, herby stuffed Chicken Rollatini!  It’s really even more tasty than it looks!

NEW AT FRIENDS FOR WEIGHT LOSS

* Shannon teaches us how to make super juicy, crunchy “fried” chicken the healthy way!

Q’s

Have you ever “stuffed” chicken breast?  If so, what was your filling?

I have made a Chicken Cordon Bleu before but that is it.  After making tonight’s dish, I am wondering why I don’t’ make more stuffed chicken.  I bet I could do something on the GRILL (translation – less dishes!)

Night all!