Ingredients

The following ingredients have 4 Servings
  • 8 chicken cutlets ( or purchase 4 chicken breasts sliced horizontally)
  • 1 cup Panko crumbs
  • 2 teaspoons Italian seasoning
  • 2/3 cup grated parmesan cheese (divided)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 eggs - 2 to dip cutlets, 1 to add to ricotta
  • 1/2 cup frozen spinach (thawed, squeezed dry of any liquid)
  • 1 cup ricotta cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 32 ounce marinara sauce (1/2 cup for topping, use remaining to serve on the side)
  • 8 slices fresh mozzarella
  • non-stick spray

Instruction

  • Preheat oven to 425°. Lightly spray a baking dish with non-stick spray.
  • In a medium bowl, combine ricotta, thawed and squeeze dried spinach, 1/3 cup grated parmesan, one egg, salt, pepper and nutmeg.  Set aside.
  • In another bowl, combine bread crumbs, italian seasoning, remaining 1/3 cup parmesan, salt and pepper.  
  • In third bowl, scramble  two eggs.
  • Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll up and set aside until all chicken cutlets are stuffed and rolled.
  • Dip chicken roll up into egg mixture, then in breadcrumbs and place seam side down in a baking dish.  When finished, lightly spray the top of the coated chicken with cooking spray, which will help it brown,
  • Bake 25-30 minutes.  Using a meat thermometer check for doneness.  When temp reaches 165 they are done!  Remove from oven, top with marinara sauce and fresh mozzarella cheese.
  • Bake an additional 5 minutes until cheese is melted.  Serve with additional sauce on the side.