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.