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Chicken Spinach Roll Ups


  • 2 lbs. boneless skinless chicken breasts (8 4-ounce pieces)

  • 1 cup whole wheat bread crumbs

  • 6 tablespoons grated Parmesan cheese, divided

  • 5 ounces fresh baby spinach

  • 1 clove minced garlic and olive oil for sauteeing

  • ½ cup part-skim ricotta cheese

  • ⅓ cup beaten egg whites

  • 3 ounces fresh mozzarella cheese, thinly sliced

  • 1 cup marinara sauce (low sodium)

  • fresh basil for topping


  1. Prep the chicken: Cut the chicken into 8 pieces and pound the pieces until they are thin (for quick cooking) and have expanded in surface area (for more filling). Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside.

  2. Prep the filling: Chop the spinach and saute it with the garlic and just a drizzle of olive oil for 2-3 minutes or until just barely wilted. Combine the sauteed spinach with the ricotta, Parmesan cheese, and 2-3 tablespoons of the egg whites. Place the remaining egg whites in a separate shallow bowl and set aside.

  3. Assemble the chicken: Oil the bottom of a large baking dish and preheat the oven to 450 degrees. Place one piece of chicken on a flat working surface. Put a spoonful of ricotta-spinach filling right in the middle and roll the chicken up so that the edges meet to form a "seam". Dip the entire chicken roll in egg whites, and then roll it in the breadcrumbs. Place in a baking dish, seam side down. Repeat for the remaining 7 pieces of chicken. Bake for 25 minutes.

  4. Finishing touches: After 25 minutes, the chicken should be cooked through and browned on the top. Cover the chicken with the marinara sauce and slices of fresh Mozzarella. Bake for another 3-5 minutes or until cheese is melting. Sprinkle with fresh basil.


Leave some space between each roll up! If the sides are touching, they won't get crispy.

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