Baked Mozzarella Chicken Rolls

This chicken recipe is like a stuffed chicken parm. The stuffing is definitely what makes this dish delish! The spinach-ricotta filling gives a unique twist to this classic dish. And rolling it up and stuffing it just makes it fun 🙂

Baked Mozzarella Chicken Rolls

baked mozzarella chicken


  • 2 lbs. boneless skinless chicken breasts (8 4-ounce pieces)
  • 1 cup whole wheat Italian style bread crumbs
  • 6 tablespoons grated Parmesan cheese, divided
  • 5 ounces fresh baby spinach
  • 1 clove minced garlic and olive oil for sauteeing
  • ½ cup part-skim ricotta cheese
  • â…“ cup beaten egg whites (I used something similar to Egg Beaters)
  • 3 ounces fresh mozzarella cheese, thinly sliced
  • 1 cup marinara sauce


1. Preheat the oven to 450 degrees

2. Prep the chicken: Cut the chicken into 8 pieces and pound the pieces until they are thin (for quick cooking and to make room for more filling).

3. Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside.

4. Prep the filling: Chop the spinach and saute 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.

5. Assemble the chicken: Oil the bottom of a large baking dish. 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.

6. 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 melted.

Recipe Source:


Kale and Brussels Sprouts Salad with Turkey Bacon

One of my favorite, and easiest salads to-date! I am now officially obsessed with turkey bacon. This is a must try! The best part about salads is that you can adjust the ingredients depending on your preference. I added chicken to mine (and extra turkey bacon)!

Kale and Brussels Sprouts Salad with Turkey Bacon

kale and brussels sprouts salad with turkey bacon


For dressing:
2 Tbs fresh lemon juice
1 Tbs dijon mustard
1 tsp finely minced shallot
1 small clove garlic, finely minced
1/8 tsp kosher salt
Pinch black pepper
1/4 c extra virgin olive oil

For salad:
2-3 c kale (approx 1/2 a bunch)
1 lb brussels sprouts, shredded using a mandolin or sharp knife
3-4 slices turkey bacon, baked and chopped (I added 6 or 7 slices)
1/4 c almonds, sliced
1/2 c Pecorino cheese, finely grated


Combine all dressing ingredients in a small bowl and mix. (Alternatively, I sometimes throw everything in a mini food processor and let it do the chopping.) Add in olive oil, whisking (or processing) until combined.

Mix sliced kale and shaved brussels sprouts in a large bowl. Throw in bacon, almonds, and cheese. Pour dressing over the top and toss salad until all ingredients are distributed throughout.

Note: I added chicken breast into my salad for extra protein. And as usual, I made double the amount because  this salad was just as good the day after!

Recipe Source:

Lemon-Hummus Crusted Chicken

This chicken recipe is so easy and so yummy! I love anything lemon and my husband love tomatoes so I knew this was a healthy choice for us. Also, using hummus to coat the chicken was a great way to cut down the fat. The best part is that this dish takes only 30 minutes to make!

Lemon-Hummus Crusted Chicken

lemon hummus crusted chicken


  • 4 boneless, skinless chicken breasts
  • 1 onion, sliced
  • 1 cup hummus (or enough to coat the chicken)
  • 2 lemons
  • 1 teaspoon paprika
  • 1/4 cup panko
  • Salt & pepper
  • Cherry tomatoes


  1. Preheat oven to 450 degrees. Arrange the sliced onions at the bottom of a 9×13 baking dish.
  2. In a bowl, coat chicken in hummus and transfer to baking dish on top of onions.
  3. Drizzle chicken breasts with lemon juice and top with panko, paprika, and salt & pepper.
  4. Scatter the cherry tomatoes around the chicken
  5. Bake for 30-35 minutes.

Recipe Source: