Chicken Parmesan Roll-Ups with Stuffed Ricotta Spinach

Hello, yummy! This dish was not only great in nutritional value, but was also fairly low in WW Points+ and absolutely delicious as well. Seriously, pictures and words can't even begin to do this dish justice. It's basically a combination of classic Chicken Parmesan with my recipe for Cheesy Lasagna Roll-Ups. Definitely one of my favorite recipes that I have made since I have started cooking (and my family really enjoyed this one too)! You ABSOLUTELY have to try this one yourself (and you know I mean it when I give a rave review like this one)... Enjoy!

CHICKEN PARMESAN ROLL-UPS with STUFFED RICOTTA SPINACH

Servings: 4

Nutritional Information:

WW Points Plus: 3+ for one roll-up, 7+ for two roll-ups (assuming 2 oz of chicken per roll-up)

Note: Nutritional values below do not reflect chicken or spinach and are for two roll-ups (1/4 dish) (3+)

Ingredients:

• 8 chicken cutlets (about 2-3 oz each), pounded
• 1/3 cup Panko breadcrumbs
• 2 TBSP Parmesan cheese
• 3 TBSP egg beaters (or egg whites)
• 2 oz frozen spinach (or to taste)
• 3 TBSP part skim ricotta cheese
• 1/2 cup WW Italian blend cheese
• 1/2 cup Light Ragu sauce, no sugar added
• Optional: salt/pepper/Italian spices to taste

Directions:

1. Cook spinach according to package directions (if frozen) and place in the freezer to cool.
2. Take each cutlet and place between two pieces of tin foil and hammer chicken until flat.
3. In one bowl, combine 1/3 cup Panko and 1 TBSP Parmesan cheese.
4. In another bowl, pour 2 TBSP egg beaters (or egg whites).
5. In a third bowl, combine 1 TBSP Parmesan cheese, 1 TBSP egg beaters, 3 TBSP ricotta cheese, and 1/4 c WW Italian cheese.
6. Remove spinach from the freezer and remove all excess water using paper towels.
7. Add dried spinach to the third bowl of cheese/egg mixture.
8. Fill each chicken cutlet with a spoonful of the cheese/egg/spinach mixture and roll up.
9. Dip chicken in the bowl with plain egg and then roll in the Panko/cheese mixture.
10. Repeat steps 8-9 until all chicken has been filled and coated (see picture to the right).
11. Bake chicken for about 22 minutes at 360° F.
12. Remove chicken from the oven and top with one spoonful of sauce and WW Italian cheese (from the remaining 1/4 cup).
13. Allow chicken to cook for about 3-5 more minutes (or until cheese begins to melt).
14. Enjoy!

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Cheesy Chicken Stuffed Shells

My Nana ate her entire plate of this dinner (if you knew her, you would know how rare of an occasion this is). And if the master chef says its good and continues to talk about how delicious it was the following day, you know this dish has to be pretty darn fantastic. Needless to say, I'll probably end up making this recipe more than once in the future (just like how my mom requested my Parmesan Ranch Chicken over again this week). This recipe is basically from Weight Watchers, although has been slightly adapted... Enjoy!

CHEESY CHICKEN STUFFED SHELLS

Servings: Makes about 12-18 shells total (3-6 people)

Nutritional Information:

WW Points Plus: 3+ per shell

Ingredients:

• About 12-18 jumbo pasta shells 
• Note: It may be wise to boil/cook more shells than you think you may need in case they break!
• About 1½ c pasta sauce/canned tomato sauce
• 2 large egg whites, gently beaten
• 1¾ c part skim ricotta cheese
• 8 oz. roasted skinless boneless chicken breast
• 2/3 c frozen spinach (chopped) thawed (drain all excess water)  
•  2 tsp garlic powder
•  ½ tsp oregano
• ½ tsp basil
• ¾ c part-skim mozzarella cheese (shredded)
• ¼ c grated parmesan cheese

Directions:

1.  Preheat oven to 350° F.
2. Cook shells in boiling water according to box directions. Rinse with cold water and set aside for later use.
3. Lightly spray a 9 x 13 pan with cooking spray and coat the bottom of the pan with some of the pasta sauce (about ½ c or so) and set aside.
4. Using a food processor (or knife), cut/chop the chicken until into small pieces.
5.  In a separate bowl, combine egg whites, ricotta, chicken, spinach, garlic powder, basil, and oregano. Stir in ¼ c of mozzarella and 2 TBSP of parmesan cheese.
6. Fill each shell with mixture and place filled shells in the baking dish on top of the sauce. Spread remaining sauce on top. Sprinkle with remaining cheese and bake until cheese begins to melt.
7. Enjoy!