We had these for Sunday Lunch and man, were they good. The filling is so incredible, so healthy, so low cal. And for weight watchers, One serving is 4 pointsplus, if you use a chicken cutlet, which is a thinner cut of a chicken breast – if you use a larger cut of chicken breast, i estimate a count of 6 points.
Anyhow, for those who just want something that is good, healthy, and you want your kids to eat healthy and get some greens, this is it. I prepped the chopping stuff on Saturday, thawed the frozen spinach Saturday, which made putting these together on Sunday so quick and easy. Even doing it all on the same day would be quick and easy. I just wanted something to chop!
Try them as I don’t think you will be disappointed. As you can see, I used regular chicken breasts, and put them between wax paper and pounded them out so they were even thickness which in essence made them in to one large cutlet. The secret in stuffing a chicken breast is you want the same thickness throughout for even cooking.
Spinach, Feta and Ricotta Stuffed Chicken Breasts
1 tsp olive oil
1/2 medium onion, chipped
2 cloves garlic, minced
1/4 cup chopped scallions
10 oz. package frozen chopped spinach, thawed and juice squeezed out
1/4 cup chopped fresh parsley
1 Tbsp fresh dill
1/2 cup (2.5 oz) crumbled Feta cheese
1/3 cup fat free ricotta
1/4 tsp kosher salt and pepper, or more to taste
8 thin skinless chicken breast cutlets ( I only used 4 but mine were so big by the time I pounded them out that it took a lot of the filling! the store I went to were out of the cutlets I had enough filling left I could have done another chicken breast – regular size pounded out – but I am saving it for filling something else for me!)
1 large egg
1 Tbsp water
1/2 cup whole wheat seasoned breadcrumbs
Preheat oven to 350 degrees. Spray a large baking sheet with spray.
Heat the olive oil in a medium saute pan and add onions, garlic, and scallions and saute about 1 minute. Add spinach, parsley, dill, 1/4 tsp kosher salt and pepper and cook another minute or until heated through. Remove from heat and mix in the feta and ricotta cheese. (I tasted it to see if it needed any more salt and pepper at this stage – adjust as needed).
Season chicken lightly with more salt and pepper on both sides to taste.
Place about 1/4 cup or less if needed in the center of the chicken and roll, then lay the chicken seam side down on a platter or piece of wax paper. Repeat with the remaining chicken. Whisk the egg and 1 Tbsp water together in a small bowl with a pinch of salt. Place the breadcrumbs in another bowl. (You could substitute the whole wheat seasoned breadcrumbs with the Italian bread crumbs that are already seasoned). Dip the chicken rolls into the egg wash, then into the breadcrumbs and place seam side down on the baking sheet. Repeat with the remainder then lightly spray top of the chicken with cooking spray or drizzle with a bit of olive oil. Bake about 25 to 30 minutes or until cooked through.
And wait until you see the veggies we had with this! Oh My! That is a story in itself! Happy Monday!