Total Time
1hr
Prep 20 mins
Cook 40 mins

This is a recipe I adapted from an old Cooking Light recipe from years ago. It comes out really yummy. My family loves it! I sometimes add more veggies to the sauce depending on what I have on hand and my husband likes to add a small piece of a jalapeno inside each of his chicken rolls.

Ingredients Nutrition

Directions

  1. Steam spinach. I use the microwave. I put it in a microwave safe dish and cook with no added water for 3 minutes.
  2. Heat olive oil in skillet. Chop onion, shallots, and garlic and saute for a few minutes. Do not brown. Add in the 2 cans of tomatoes and the seasonings. Reserve half the oregano for the filling. Let that simmer while you make the filling.
  3. Filling: Mix the steamed spinach and the ricotta cheese and the rest of the oregano with the beaten egg till completely mixed together.
  4. Take the chicken and cut into thin slices horizontally so you have thin palm sized pieces to fill. Or you can buy "scallopini" already cut. Take a spoonful of filling and put in the middle and roll it up. Place the filled chicken rolls in a baking pan. Cover the rolls with the sauce and cook at 350 for 40 minutes.
  5. Optional - put a handful of shredded fat free mozzarella on during the last 5 minutes of cooking.

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