Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
In a small bowl, combine
Part-Skim Ricotta Cheese (1/2 cup)
,
Mozzarella Cheese (1/4 cup)
and
Parmesan Cheese (2 Tbsp)
. Mix well.
Step 3
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.
Step 4
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.
Step 5
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)
.
Step 6
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.
Step 7
Bake until browned and bubbling, about 15 minutes.
Step 8
Serve chicken immediately.
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