To me, chicken rollatini seems so fancy and I always thought it was hard to make. Honestly, it’s super easy and you can stuff the chicken with anything you like. It’s a real crowd pleaser.
I have never made sushi, but stuffing it and rolling it up makes me feel like I’m making a delicious sushi roll. The feta melts into the spinach to create a creamy surprise when you take a bite. There’s a spicy undertone from the crushed red pepper flakes, and guess what? They help to curb your hunger so you won’t over eat, and they boost your metabolism.
OK, let’s get started.
Preheat the oven to 450° F (232° C). Spray a glass baking dish with cooking spray.
Put pan on medium heat. Add 1 tbsp. olive oil. Chop up 3 cloves of garlic and add to the pan. Sprinkle with 1/2 tsp. pepper and 1/2 tsp. crushed red pepper flakes. Doesn’t that smell good?! Add three big handfuls of baby spinach.
Rinse chicken and pat dry. Make sure to buy the thin sliced chicken.
In a separate small bowl, add 3 tbsp. olive oil, 1 tsp pepper, 1 tsp. onion powder and 1/2 tsp. lime juice.
In another small bowl, add 1/2 cup bread crumbs.
In another bowl, add 2-4 oz. of feta cheese.
Tenderize the chicken with a meat mallet…get out some of your aggression.
Add about 1 tbsp. spinach and 1 tsp. feta on a cutlet. Stay in the center so it doesn’t spill out.
Roll it up and put to the side. After all the chicken rollatini rolls are made, dip them in the olive oil mixture so they are coated on all sides. Then, roll in the bread crumbs until they’re covered. Put in a glass baking dish and bake for 30 minutes.
While that’s cooking, let me tell you about this beautiful hike I went on this week. I found this cool spot when I was wandering around. There are a bunch of these stacked rocks everywhere, and when I’m there I can feel my stress seeping out of me.
It’s important to go to places that calm you and I think it’s really important to be alone sometimes. To unplug from everything and get quiet. This place does that for me.
Let’s get back to cooking. The hard part is done. When there are 10 minutes left on the timer put a pan on medium heat. Add 2 tbsp. of olive oil. Take out the spaghetti squash and pat dry. Add to the pan. Sprinkle with 1/2 tsp. salt, 1/2 tsp. pepper, 1/2 tsp. garlic powder, 1/2 tsp. onion powder, 1/2 tsp. Lawry’s, and 1 tbsp. parsley. Cook it until it’s soft and heated through (about 10 minutes).
CHICKEN ROLLATINI WITH SPAGHETTI SQUASH
|Total Time: 58 minutes
Don’t want cheese? Use tofu instead.
Do you want to use less fat? Instead of rolling the chicken in olive oil, use egg whites instead.