CHICKEN PARM NO BREADING

These healthy baked chicken roll ups with parmesan look fancy, but they're actually quite simple. Tenderized chicken is thin enough to make it perfect for a roll. I love stuffing it with quickly-cooked veggies and topping it with some parmesan cheese for a dinner full of flavor.

Course Dinner

Cuisine American

Keyword dinner, gluten free

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 599kcal

Author Luci Petlack

Ingredients

2 chicken breasts
¾ teaspoons salt divided
¾ teaspoons freshly cracked pepper divided
½ teaspoon paprika
½ teaspoon ground mustard
½ teaspoon granulated garlic
1 small onion chopped
1 cup baby spinach
3 tablespoons olive oil divided
½ cup grated parmesan cheese

Instructions

Preheat oven to broil.
Slice chicken breasts in half, lengthwise (a serrated knife is best for this).
Place each piece of chicken (one at a time) between two pieces of plastic wrap or parchment paper. With a mallet or ice cream scoop, beat chicken until about ⅓" thick.
Season both sides of chicken breasts with ¼ teaspoon each salt and pepper, followed by ¼ teaspoon each paprika, ground mustard, and granulated garlic. Set aside.
Over medium-high heat, saute chopped onion in two tablespoons olive oil with salt and pepper. When translucent, add spinach and another tablespoon olive oil. Turn off heat. Cover 3-4 minutes to cook spinach.
Divide vegetable mixture among chicken breasts. Divide parmesan cheese between breasts. Roll chicken and veggies. Place on foil-lined baking sheet, crease side down.
Broil for 12-15 minutes. Remove from oven and let sit 5 minutes.

Notes

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