Chicken Rollatini

To change things up this week, my sister did the Sunday cooking instead of me.  Since chicken is one of the few dishes that we both enjoy, she settled on a chicken dish instead of fish (which is what she really wanted to make).  One of the recipes that she has had past success with is the Chicken Rollatini with Spinach alla Parmigiana from skinnytaste (http://www.skinnytaste.com/2011/04/chicken-rollatini-with-spinach-alla.html), so she decided to make that.  The only change that she made from the original recipe, per my request, was to use shredded mozzarella for the top of the chicken instead of slices of mozzarella because it melts better and has a better flavor, in my opinion.  I have never actually made this myself, but it is a more involved recipe than some of the others that I made.  You need thin pieces of chicken that are the correct ounces, so that they can be rolled properly.  Since we couldn't really see what all the chicken pieces look like before we bought the pack of chicken, my sister had to get creative and had to layer two of the smaller pieces so that it was the correct weight.  It is apparently also difficult when it comes to stuffing and rolling the chicken, but you would never know it when you see the finished product!

I ate mine with some broccoli on the side (some of it got eaten before the picture was even taken) and half of a Japanese Sweet Potato.  I know it sounds like a strange combination, but it worked for me.  This chicken recipe is delicious and does not taste like it is healthy, but it is!  The inside is stuffed with spinach, low fat ricotta, and part skim mozzarella, and it is topped with marinara sauce and just a little more mozzarella cheese.  While it is a bit messy and hard to keep the filling from oozing out, it is a great dish.  I highly recommend it as a creative chicken dish to add to the rotation.