baked stuffed chicken rolls

This is a very tasty dish that the entire family will love.  It's loaded with so  much flavor and you would make it low carb if you like.  My changes for doing it low carb are in red.  These pictures are the low carb version because that's the way I eat now, but feel free to make it your way.  I made the fried green tomatoes that night also, and the pasta is Dreamsfield LC spaghetti and a nice salad.  Very filling meal.

INGREDIENTS
2 lbs. boneless skinless chicken breasts (8 4-ounce pieces)
1 cup whole wheat Italian style bread crumbs (*I used low carb Italian flat-bread let it stay out til it was hard then processed to make crumbs)
6 tablespoons grated Parmesan cheese, divided
5 ounces fresh baby spinach
1 clove minced garlic and olive oil for sauteing
½ cup part-skim ricotta cheese
⅓ cup beaten egg whites
3 ounces fresh mozzarella cheese, thinly slice
1 cup marinara sauce
fresh basil for topping


INSTRUCTIONS
Prep the chicken: Cut the chicken into 8 pieces and pound the pieces until they are thin (for quick cooking) and have expanded in surface area (for more filling). Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside.
Prep the filling: Chop the spinach and sautee it with the garlic and just a drizzle of olive oil for 2-3 minutes or until just barely wilted. Combine the sauteed spinach with the ricotta, Parmesan cheese, and 2-3 tablespoons of the egg whites. Place the remaining egg whites in a separate shallow bowl and set aside.
Assemble the chicken: Oil the bottom of a large baking dish and preheat the oven to 450 degrees. Place one piece of chicken on a flat working surface. Put a spoonful of ricotta-spinach filling right in the middle and roll the chicken up so that the edges meet to form a “seam”. Dip the entire chicken roll in egg whites, and then roll it in the breadcrumbs. Place in a baking dish, seam side down. Repeat for the remaining 7 pieces of chicken. Bake for 25 minutes.
Finishing touches: After 25 minutes, the chicken should be cooked through (white on the inside) and browned on the top. Cover the chicken with the marinara sauce and slices of fresh Mozzarella. Bake for another 3-5 minutes or until cheese is melting. Sprinkle with fresh basil.
NOTES
Don’t try to cram all the pieces too close together because if the sides are touching each other, they won’t get crispy. Leaving a little space between each piece allows the breadcrumbs to bake, brown, and get crispy.
Thanks for stopping by, sure hope you try this recipe.  Have a great day and Remember to Find the time to do ALL the things you L♥ve.
Donna

Green Chilli Pizza

Recently we celebrated yet another birthday. This was JR's birthday, I call him my adopted son. :) On birthdays we celebrate by either cooking a meal requested by the birthday person or going out to eat at their place of choice. It's all up to them. So JR said he wanted me to make Pizza, everyone love's my Pizza.......me too! :-) My daughter has made this version before and last time JR and I had pizza together I made this for him and he really liked it. I don't care for things that are hot or spicy but my family and some friends do. They all say this has a wonderful flavor, so hopefully you'll try it and let me know. There's really nothing hard about this recipe. Just make the dough and then add your toppings. I usually make my dough the day before so it has time to sit in the refrigerator. This dough freezes well also. I use provolone and mozzarella cheese on my pizzas I never use shredded cheese.
Printable
Dough:
1 1/2 cups warm water
2 tsp. yeast
2 tsp. sugar
1 tsp salt
1 tsp olive oil
2 3/4 cups bread, ap or high gluten flour
1/2 cup semolina flour
1 small can green chilli's diced (or a couple of Anaheim peppers roasted and chopped or peppers of your choice for heat)
1 - 2 large fresh tomatoes sliced thin
3-4 slices of provolone cheese
3-5 slices mozzarella cheese
1 or 2 springs fresh basil chopped
oil for bowl
corn meal sprinkled on peel *if you have one*
If you don't have a peel, transfer your rolled out pizza dough, onto a large enough size piece of parchment paper then put all your topping on, then put the paper onto a cookies sheet turned upside down and slide it off onto the stone. After about 2 or 3 minutes pull out the paper and bake on the stone for the remaining time.

Dough
Add sugar to water mix well and get to temp *115, then add yeast and proof. When foamy add 1/2 the flour and the semolina flour and mix well. I use a Kitchen aide for all the mixing and kneading. Add the remaining flour until you get a soft and slightly wet dough. DO NOT add too much flour. If you have a dry dough it will affect the end result. Put dough in oiled bowl and let rise covered. Punch down when ready and either use the dough then or put it int he refrigerator for a day. It gives it so much more flavor if used the next day. Be sure to take the dough out 30 minutes before using. *You can also make into balls wrap separately and then freeze until you are ready to use them up to 6 months* If you do freeze be sure to take out the morning of, put in the refrigerator and then 30 minutes before you want to make it leave at room temp.
Roll out dough, Sprinkle just a little evoo then place thin sliced tomatoes around then top with chilli then the cheeses topped with basil. You can reverse the chilli and cheese if you like, no special way to build except for the oil and tomatoes goes first and basil last. Bake in hot oven 500 for about 12 minutes on pizza stone or unglazed quarry tiles, You can use a cookie sheet turn upside down or a pizza pan but you won't get the same flavors or good pizza affect.