Italian Chicken Roll Ups
Italian Chicken Roll Ups
Bariatric friendly recipe high in protein and easy weeknight meal
Italian Chicken Roll Ups – bariatric friendly
Be sure and add these Italian Chicken Roll Ups on your post-op friendly menu! If you enjoy it, add it to your list of go-to recipes!
Keeping meats moist
Baking chicken in marinara sauce is one of my favorite techniques because the moisture of the meat is on point. If you tend to find chicken dry, try baking it with a jar of marinara in the casserole dish!
Bonus points for these Italian Chicken Roll Ups because the creamy inside mixture will also help the moisture content!
Another important note if you find meats to be dry: make sure your bites aren’t too big.
I know it sounds disconnected but it’s very, very common patients describe meats as “hitting heavy” or “way too dry” and gravitate towards softs meats or vegetables (or starches) when the true culprit is how much meat is hitting their pouch at one time.
Aim for bites the size of a black bean and pause in between bites for the most comfort tolerating meats.
Here is a blog post more about increasing moisture in meats!
Checking temperature correctly
These Italian Chicken Roll Ups can be a little tricky to know when they are finished cooking because rollup meats can take longer, especially if packed and rolled tightly.
When you use the thermometer to check, find the thickest part of the chicken and make sure the tip of the probe isn’t inside the cheese filling instead.
Chicken can be removed from heat when it reaches 160 F. Carry over cooking will continue to cook it 5 more degrees to reach the safety temperature of consuming poultry.
I do recommend using a meat thermometer not just to you don’t undercook the meat, but also so you don’t OVERCOOK the meat.
In fact, this is a tip on my keeping moisture in meats blog! Removing meat from the heat source at the right temperature is super helpful for moisture.
Other baked protein dishes with great moisture content
Italian Chicken Roll Ups
Ingredients
- 2 tbsp cream cheese, light softened or use whipped
- 3 tbsp basil fresh, chopped
- 1/2 cup light cheddar shredded
- 4 small boneless skinless chicken breasts purchase thin cuts or pound to 1/4 inch thinness
- 14 oz marinara sauce lowest sugar you can find
Instructions
- Heat oven to 400F
- Mix cream cheese, basil and shredded cheese in a small bowl.
- Divide evenly on each chicken breast. Roll chicken up and place in a casserole dish to tuck the seam under the roll. Use toothpicks if needed.
- Top with pasta sauce. Use remaining pasta sauce to pour around chicken to increase moisture. (Nutrition label is for the full jar but you aren't consuming all the marinara)
- Bake an estimated 25 minutes, checking internal temperature is 160F before removing from oven.
I loved this recipe! Simple ingredients and a great flavor. This is going on my list of favorites. :)
Yay! Thank you for letting us know!!
Hey Steph! I hope you’re doing well. I was thinking of making this dish soon and was wondering if you had any suggestions for which veggies would go well with it? Thanks in advance!
I love adding sauteed green beans or steamed carrots. I go with a veggie that has more simple seasonings when the protein entree is more seasoned. I go the other way when the veggies are more seasoned like roasted veggies with garlic – I might go with a salmon or something more tamed on the protein!
Another favorite going into my collection. This was very tender and easy on the stomach. Easy prep and tastes delicious.