Chicken with Mozzarella

Chicken with Mozzarella

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From: Diabetic Living Magazine

Smoked mozzarella and spinach are rolled into chicken breasts that are coated in bread crumbs for this main dish recipe, which is perfect for entertaining.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 6 skinless, boneless chicken breast halves (1½ pounds)
  • Salt
  • Black pepper
  • ¼ cup finely chopped shallots or onions
  • 1 clove garlic, minced
  • 2 teaspoons olive oil
  • ½ (10 ounce) package frozen chopped spinach, thawed and well drained
  • 3 tablespoons pine nuts or walnuts, toasted
  • ¾ cup shredded smoked mozzarella cheese (3 ounces)
  • ¼ cup seasoned ?ne dry breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon olive oil


  • Prep

  • Ready In

  1. Place 1 chicken breast half between 2 pieces of plastic wrap. Pound lightly with the flat side of a meat mallet into a rectangle about ⅛ inch thick. Remove plastic wrap. Season with salt and pepper. Repeat with all chicken breasts.
  2. For filling, in a medium skillet cook shallots and garlic in the 2 teaspoons hot oil until tender. Remove from heat; stir in spinach, nuts, and smoked mozzarella. In a shallow bowl, combine bread crumbs and Parmesan cheese.
  3. Place 2 to 3 tablespoons of filling on each chicken breast. Fold in the bottom and sides; then roll up. Secure with wooden toothpicks.
  4. Lightly brush each roll with the 1 tablespoon olive oil; coat with bread crumb mixture. Place rolls seam side down in a shallow baking pan. Bake, uncovered, in a 400-degree Fahrenheit oven about 25 minutes or until chicken is no longer pink (170°F). Remove toothpicks before serving. Makes 6 chicken rolls.

Nutrition information

  • Serving size: 1 chicken roll
  • Per serving: 274 calories; 11 g fat(3 g sat); 1 g fiber; 6 g carbohydrates; 35 g protein; 77 mg cholesterol; 368 mg sodium;
  • Carbohydrate Servings: ½
  • Exchanges: 4½ lean protein, 1½ vegetable, 1 fat

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