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Four-Cheese Chicken
Submitted by: Michelle W.
"This is from a recipe club I used to be in called Healthy Meals in
Minutes, and is by far my favorite (and my friend's favorite) chicken
dish."
Ingredients
1/2 cup part-skim ricotta cheese
1/4 cup shredded part-skim Mozzarella cheese
2 tablespoons grated Parmesan cheese
1 cup chopped cooked spinach
4 chicken cutlets (4 ounces each), pounded 1/4 inch thick
1 teaspoon butter or margarine
For Sauce:
3/4 cup skim milk
1/2 cup reduced-sodium chicken broth
1 tablespoon cornstarch
1 teaspoon butter or margarine
3/4 cup shredded reduced-fat cheddar cheese
Directions
1. Preheat oven to 400F. In a small bowl, combine ricotta, mozzarella,
and Parmesan. Mix well. Drain spinach well. Spread 1/4 cup of spinach
over each cutlet. Spread cheese mixture over spinach. Starting with a
short end, tightly roll up cutlets, jelly-roll style.
2. In a medium nonstick skillet, melt butter over medium-high heat. Add
cutlets; cook, turning frequently, until browned about 2 minutes. Place
in baking dish.
3. To prepare sauce, in a small bowl, stir together milk, broth, and
cornstarch. Melt butter in same skillet over medium heat. Add milk
mixture; cook, stirring constantly, until mixture boils. Remove from
heat. Stire in cheddar. Pour over cutlets.
4. Bake until browned and bubbling, about 15 minutes. Serve chicken
immediately.
Serves 4
Prep Time: 25 minutes
Baking Time: 15 minutes
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