Three-Cheese Chicken Cannelloni (hungry-girl.com)
May 13, 2010
|Three-Cheese Chicken Cannelloni
PER SERVING (1 stuffed cutlet, 1/2 of recipe): 274 calories, 3.5g fat, 647mg sodium, 12g carbs, 2g fiber, 6g sugars, 43g protein — POINTS® value 5*
Pasta is passé (and starchy!). We like our cheesy filling rolled up in CHICKEN! And we know you will too.
Place spinach and mushrooms in a microwave-safe bowl. Microwave for 1 minute, until softened. Blot thoroughly, removing excess liquid. Add ricotta cheese, Parm-style topping, 1/2 tsp. garlic, nutmeg, salt, and pepper. Mix well and set aside.
Place one chicken cutlet in a large sealable plastic bag and, removing as much air as possible, seal bag. Carefully pound chicken through the bag with a meat mallet or heavy can, until uniformly about 1/3-inch thick. Repeat with second cutlet.
Lay cutlets flat and spread evenly with veggie-cheese mixture. Starting with a longer side, roll up one cutlet (not too tightly or the filling will ooze!), and secure with toothpicks. Place in a baking pan sprayed with nonstick spray. Repeat with second cutlet. Cover pan with foil.
Bake in the oven for 20 minutes.
Meanwhile, in a small bowl, combine tomatoes, onion, Italian seasoning, and remaining 1/2 tsp. garlic. Mix well and set aside.
Break string cheese into thirds and place in a food processor or blender — blend at high speed until cheese takes on a shredded or grated consistency. (Or just tear string cheese into pieces and roughly chop.) Set aside.
Remove pan from the oven, and carefully remove foil. Spoon seasoned tomatoes equally over chicken, and sprinkle shredded/grated string cheese evenly over tomatoes. Return to the oven (uncovered) and bake for 15 minutes, or until chicken is cooked through and cheese on top has melted. Remove toothpicks and enjoy!
MAKES 2 SERVINGS