Friday, January 11, 2008

Spinach-Chicken Breast Rolls

Tonight I tried a new meal, and it was a success! I got this recipe from the January issue of Better Homes and Gardens, and it's even healthy! :)


  • 4 medium chicken breast halves (boneless, skinless about 1.25 lbs total)
  • 1 egg white
  • 1/2 a 10 oz. pkg. frozen chopped spinach, thawed and well-drained
  • 1/3 cup low-fat cottage cheese, drained
  • 4 oz. part-skim mozzarella cheese, shredded 1 cup)
  • 1 1/4 cups light spaghetti sauce with garlic and herbs (half a 26 oz. jar)
  • 2 Tbsp. tomato paste
  • 6 oz. dried multigrain or whole wheat spaghetti (optional)
  1. Preheat oven to 375* F. Place each chicken breast between plastic wrap; lightly pound with flat side of meat mallet to about 1/4 inch thickness.
  2. In bowl stir together egg white, spinach, cottage cheese, and half of the mozzarella; spoon on chicken, leaving 1/2-inch border. Roll up from narrow side. Place, seam down, in 2-quart rectangular baking dish. Combine spaghetti sauce and tomato paste; spoon over chicken. Bake, covered, for 25 minutes. Uncover; sprinkle with remaining mozzarella. Bake, uncovered, about 25 minutes more or until chicken is no longer pink (170* F) and cheese is light brown. Let stand 10 minutes. If desired, serve with spaghetti. Serves 4.
We served it with leftover brown rice instead of the pasta, and it was; Oh, so yummy! Look at it steaming!

1 comment:

Peter said...

That looks and sounds delicious. I may have to try it... if I can sneak the cottage cheese past Peter. : )