Four-Cheese Chicken

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1/2 cup

Part-Skim Ricotta Cheese

1/4 cup

Mozzarella Cheese , shredded

2 Tbsp

Parmesan Cheese , grated

1 cup

Spinach Leaves , chopped, cooked

4

Chicken Cutlets

(4 oz each), pounded 1/4 inch thick

1/2 Tbsp

Butter , divided

3/4 cup

Non-Fat Milk

1/2 cup

Chicken Broth

1 Tbsp

Corn Flour

3/4 cup

Cheddar Cheese

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.