Four Cheese Chicken

By rossboys

Ingredients

• Sauce:
• 1/2 cup part-skim ricotta cheese
• 1/4 cup shredded part-skim mozzarella cheese
• 2 tbsp grated Parmesan cheese
• 1 cup chopped cooked spinach
• 4 chicken cutlets (4 oz each), pounded 1/4" thick
• 1 tsp butter or margarine
• 3/4 cup skim milk
• 1/2 cup reduced-sodium chicken broth
• 1 tbsp cornstarch
• 1 tsp butter or margarine
• 3/4 cup shredded reduced-fat cheddar cheese

Details

Servings 4

Preparation

Step 1

Preheat oven to 400 deg. In a small bowl, combine ricotta, mozzarella, and Parmesan. Mix well. Drain spinach well. Spread 1/4 cup of spinach over each cutlet. Spread cheese mixture over the spinach. Starting with a short end, tightly roll up cutlets, jelly-roll style.

In a med nonstick skillet, melt butter over med-high heat. Add cutlets; cook, turning frequently, until brownded, about 2 min. Place in a baking dish.

To prepare sauce, in a small bowl, stir together milk, broth, and cornstarch. Melt butter in same skillet over med heat. Add milk mixture, cook, stirring constantly, until mixture boils. Remove from heat. Stir in cheddar. Pour over cutlets.

Bake until browned and bubbling, about 15 min. Serve immediately.