Chicken Involtini
Nutrition Information
  • Serves: 4
  • Calories: 330
  • Fat: 14
  • Carbohydrates: 16
  • Sodium: 670
  • Fiber: 5
  • Protein: 39
  • Cholesterol: 105
Type: Entree
Prep Time: 
Cook Time: 
Total Time: 
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Ingredients
  • 1 (10 oz bag) baby spinach
  • ⅓ cup low-fat ricotta
  • 4 slices (~1 oz total) thinly sliced prosciutto
  • 4 (5oz) skinless, boneless chicken breast halves, flattened to ¼ inch thickness
  • 2 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 (14 oz) can crushed tomatoes
  • 2 tablespoon salted capers, drained & chopped
  • ¼ cup grated Parmigiano Reggiano
  • Optional: 2 cups cooked polenta
Instructions
  1. Preheat oven to 400 degrees.
  2. Place spinach in a heatproof bowl. Cover with boiling water; set aside for 30 seconds to blanch. Pour spinach through colander and refresh with cold running water; drain well and squeeze out excess liquid. Chop and place in medium-sized bowl. Stir in ricotta and set aside.
  3. Place one slice of prosciutto on waxed paper. Top with flattened chicken breast. Place ¼ of spinach mixture on top of chicken and roll to enclose. Use a toothpick to secure. Repeat with remaining prosciutto, chicken and spinach mixture to make 4 chicken rolls.
  4. Heat olive oil in large, oven-proof skillet over medium heat. Place chicken in skillet and brown for about 3 to 5 minutes on each side. Remove from skillet and keep warm.
  5. To same skillet, add garlic and cook, stirring until fragrant. Add tomatoes, ½ cup water and capers and bring to a low simmer. Add chicken and spoon tomato mixture over top. Place skillet into oven and bake for 10 minutes or until chicken is cooked through.
  6. Remove from oven, and top with cheese. Return to oven and cook for 3-5 minutes or until cheese is brown and crunchy.
  7. Serve each chicken breast over ½ cup polenta, if desired.
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