Ingredients
Scale
- 6 boneless skinless chicken breasts, about 4 lbs
- 8 ounces frozen spinach, thawed and squeezed dry of liquid
- 2/3 C part skim ricotta cheese
- 1/4 C freshly grated parmesan cheese, divided
- 8 ounces mozzarella cheese, shredded and divided
- 1 egg
- 2 large cloves of garlic, finely minced (I use a microplane)
- 1/2 C italian seasoned bread crumbs
- 2 eggs, beaten with a dash of milk
- 1 C marinara sauce
- salt and pepper
Instructions
1. Preheat oven to 450 degrees and lightly spray a baking dish with non-stick spray. Lay one chicken breast on a cutting board with what would have been the skin side up. Place your hand on top, and using a chef’s knife, cut the breast down the middle being sure to stop before cutting all the way through. Open the breast so the cut surface is exposed, cover with plastic wrap and lightly pound the chicken to an even thickness. Season both sides of the chicken well with salt and pepper. Repeat with remaining breasts.
2. In a medium sized bowl, combine the ricotta, spinach, half of the mozzarella, half of the parmesan, garlic and 1 egg. Add 1/2 tsp salt and 1/4 tsp of pepper to the mixture. Evenly divide and spread the filling on the inside cut side of the chicken. Roll up the chicken and place it seam side down on the work surface.
3. On a plate, mix together the bread crumbs and the remaining parmesan cheese. Place your 2 beaten eggs with the dash of milk in a small bowl. Dip each breast first in the eggs, then roll them into the breadcrumbs to coat. Place them on your greased baking dish seam side down.
4. Bake for 25 minutes. Remove from the oven and top with marinara sauce and remaining mozzarella cheese. Bake for another 3-4 minutes. Serve with marinara sauce
Nutrition
- Serving Size: 1 chicken breast
- Calories: 406
- Sugar: 2g
- Sodium: 746mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 209mg
45 comments
Oh my gosh … what a wonderful supper these would make! Your little sprout gave me a chuckle too … just grab a fork and go at that cheese little one! Hahahaha!
Thanks for the recipe – I’ve printed it off ready to add the ingredients to my shopping list 🙂
Love the pic of your daughter – priceless!
I am trying this recipe for dinner tonight but noticed that garlic was included in recipe ingredients not in the steps. Which caused me to forget to add to recipe. Hope it doesnt make a difference in taste. Ill let you know how it comes out. Fyi, it looks delicious in the pics 🙂
So sorry nicole! Thank you for pointing that out and I will make that change!
This looks amazing!!!! I doubled it so we could eat some and I could bring to a friend with a new baby! Any suggestions on what to do with the extra spinach filling? I cannot wait to eat it. I love your blog!
Courtney- I can’t believe you had filling left over! I had to scrape the bowl to fill my last piece of chicken. You can stir the leftover filling into some hot pasta and drizzle on some tomato sauce. Yum!
[…] Find the recipe at mykitchenescapades.com […]
This recipe is delicious, but the prep did take longer than 30 minutes, so make sure you account for more prep time.
Thanks Nicole for your feedback
[…] glass casserole dish. Slice the chicken in half and pound flat. (See how to do this easily on this previous recipe). Season the chicken well with salt and pepper on both sides. 2. In a small bowl, mix together […]
Love reading your recipes! You make it sound delicious easy and fun! Can’t wait to try this recipe out!
Thanks for your kind words Amy