Chicken Rollatini with Spinach alla Parmigiana. Baked chicken breasts rolled with spinach and ricotta topped with pomodoro sauce and melted mozzarella. A dish the whole family will love! Since making chicken rollatini stuffed with prosciutto and cheese a few weeks back my husband has been craving chicken rollatini the way he grew up eating it, stuffed with cheese and topped with sauce and more cheese. I had to sneak some spinach in them against his will, but he was very pleased with the final results. I guess you can say this is a cross between my Chicken Parmigiana and Spinach Lasagna Rolls. Perfect for a large crowd, or to feed a hungry family. Chicken Rollatini with Spinach alla ParmigianaGina's Weight Watcher Recipes Servings: 8 • Serving Size: 1 stuffed breast • Old Points: 4 pts • Points+: 5 ptsCalories: 194.7 • Fat: 7 g • Protein: 24.2 g • Carb: 7.2 g • Fiber: 1.5 g Ingredients: Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another. with olive oil.
Bake 25 minutes. Chicken Rollatini Stuffed with Zucchini and Mozzarella. Shredded zucchini, garlic and mozzarella cheese rolled in chicken cutlets, then dipped in oil and fresh lemon juice, breaded and baked to perfection! A wonderful way to use up end of summer zucchini and your family will love this, even the non-vegetable lovers!! I've listed the nutritional info for one, I first made this last week without photos and enjoyed one with a side of rice and vegetables and I felt very satisfied.
Today I remade this for lunch and had a hard time finishing two with a fresh garden salad on the side. Chicken Rollatini Stuffed with Zucchini and MozzarellaGina's Weight Watcher RecipesServings: 8 • Serving Size: 1 cutlet • Old Points: 4 pts • Points+: 4 pts Calories: 171.9 • Fat: 6.3 g • Protein: 20.3 g • Carb: 7.9 g • Fiber: 0.9 g • Sugar: 1.3 g Sodium: 280.7 mg (without salt) Ingredients: Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°. In a large skillet, heat oil on medium-high heat.
With oil spray. Bake 25 - 30 minutes. Stuffed Buffalo Chicken Breasts. Chicken breast stuffed with cheese, shredded carrots and minced celery, then rolled, breaded, baked and drizzled with hot sauce. Sound enticing? It should be, this is good stuff! This recipe was so kindly shared with me from one of my subscribers. I love it when my fans share their recipe creations with me to share with all of you, especially when it's something really good! If you know how much I love stuffed chicken breast, you know I was all over this! I served this with a crisp salad of lettuce, cucumbers, carrots and celery drizzled with homemade skinny blue cheese dressing. Stuffed Buffalo Chicken BreastsSkinnytaste.comServings: 5 Serving Size: 1 stuffed breast • Old Points: 4 pts • Points+: 5 ptsCalories: 172 • Fat: 5 g • Carbs: 5 g • Fiber: 0.6 g • Protein: 22 g • Sugar: 1.7 gSodium: 799 mg (without salt) Ingredients: Directions: Preheat the oven to 400°F.
Mix cheddar, laughing cow cheese, celery, green onion, carrot, salt and pepper in a dish. Asian Beer Battered Tofu Tacos with Homemade Kimchi. We’ve all got them, those foods that we wake up craving, those foods we daydream about, those foods that make us salivate at the thought of them. Most people’s lists include chocolate, chips, pasta, cheese, bread and the like. My recent food lusting has taken a strange twist. I. Crave. Tofu! All day, everyday, I want it.
Enter, these Korean inspired tacos! I first became familiar with kimchi a few years ago, and fell in love. There are as many ways to make kimchi as there are mother-in-laws, so this is just my take on this simple and fabulous dish. The time you ferment your cabbage will depend on how funky you want your stuff. When fermentation happens so does gas, that stuff wants out, help it! It’s super delish and worthy of saddling up next to everything from eggs, to soup, to sandwiches and tacos! On that note, on to the tacos… For the batter you’ll wanna pick a beer with some umph, otherwise, what’s the point? Asian Beer Battered Tofu Tacos with Homemade Kimchi Ingredients: water. Shrimp & Coconut Curry with Mango, Apple & Orange Chutney. “No time! No time! There’s never enough time!” I don’t enter into caffeine pill induced freak outs, but I do wish for more time when I look at the stacks of food magazines and books that clutter my floor. My list of things to make and bake grows longer by the day, and there’s never enough time to test and post.
Case in point, this showed up in the December 2010 issue of Bon Appetit, and I’ve been dying to make it ever since. Indian is pretty much my favorite cuisine – I could eat it everyday and never get tired of it. Typically, I’ll set dinnertime for around 6, nine times out of ten, actual eat time is closer to 8. I tell you this because I set out for my normal 6, and was finished waaay before hand. The spices, earthiness, and subtle creaminess from the coconut milk just work. My only disappointment with this recipe is that my photo in no way captures its awesomeness. Try it, I promise you’ll dig it. Shrimp and Coconut Curry with Green Beans Ingredients: 3 lemongrass stalks 1/4 cup water. Easy Chicken Recipes for Dinner - iVillage.