Four-Cheese Chicken

This chicken dish and it’s packed with protein and iron. It’s also a great source of calcium. Using low-fat cheese means fewer calories for those of us watching our waistlines.

Total Time

2hr

4.0

2 Ratings

Author: Homemade and Wholesome

Servings:

Ingredients

•

1/2 cup

Part-Skim Ricotta Cheese

•

4 Tbsp

Mozzarella Cheese , shredded

•

2 Tbsp

Parmesan Cheese , grated

•

1 cup

Spinach Leaves , chopped, cooked

•

Chicken Cutlets

•

2 tsp

Butter , divided

•

3/4 cup

Non-Fat Milk

•

1/2 cup

Chicken Broth

•

1 Tbsp

Corn Flour

•

3/4 cup

Cheddar Cheese

Cooking Instructions

Preheat oven to 400 degrees F (200 degrees C).

In a small bowl, combine Part-Skim Ricotta Cheese (1/2 cup) , Mozzarella Cheese (4 Tbsp) and Parmesan Cheese (2 Tbsp) . Mix well.

Drain Spinach Leaves (1 cup) and spread one-fourth of it over Chicken Cutlets (4) . Spread cheese mixture over the spinach. Starting with the short end, tightly roll up cutlets, jelly-roll style.

In a medium nonstick skillet, melt Butter (1 tsp) over medium-high heat. Add cutlets; cook turning frequently, until browned, about two minutes. Place in a baking dish.

To prepare sauce, in a small bowl, stir together Non-Fat Milk (3/4 cup) , Chicken Broth (1/2 cup) , and Corn Flour (1 Tbsp) .

Melt Butter (1 tsp) in the same skillet over medium heat. Add milk mixture; cook, stirring constantly until mixture boils. Remove from heat. Stir in Cheddar Cheese (3/4 cup) . Pour over cutlets.

Bake until browned and bubbling, about 15 minutes.

Serve chicken immediately.

Nutrition Per Serving

CALORIES

356

FAT

17.5 g

PROTEIN

40.7 g

CARBS

6.7 g