Bariatric Chicken Rollatini with Spinach Recipe
This Bariatric Chicken Rollatini with Spinach à la Parmigiana gives you all the cozy, cheesy satisfaction of classic Italian fare while honoring low-carb, high-protein and post-op texture needs. Elegant enough for guests, kind enough for recovery — it’s a go-to that proves comfort food can be nourishing and delicious.
Ingredients
- 4 chicken breasts ~680 g total
- 2 cups fresh spinach wilted (≈ 60 g)
- 1/2 cup part-skim ricotta ≈124 g
- 1/2 cup shredded part-skim mozzarella ≈56 g
- 1/4 cup grated Parmesan ≈25 g
- 1 large egg ≈50 g
- 1 cup marinara sauce ≈240 g
- 1 tbsp olive oil
- 1/4 cup almond flour optional
- 1 tsp oregano 1/2 tsp garlic powder, 1/2 tsp smoked paprika, salt & pepper
Instructions
- Preheat oven to 375°F (190°C). Pound chicken thin.
- Sauté spinach 2–3 min, drain and chop. Mix with ricotta, 1/4 cup mozzarella, Parmesan, and egg.
- Spread filling on each cutlet, roll, secure, and optionally dust with almond flour.
- Place seam-side down in a dish with marinara, top with remaining sauce and mozzarella.
- Cover and bake 22–26 min; uncover 5 min to brown. Rest 5 min and serve.