Chicken Stuffed with Spinach and Ricotta Cheese

Chicken Stuffed with Spinach and Ricotta Cheese

Ingredients

• 5 chicken cutlets pounded thin
• 1/2 cup breadcrumbs
• 1/4 cup Parmesan cheese divided
• 1 egg
• Half a package of 10-ounce size frozen spinach squeezed dry.
• 1/2 cup ricotta cheese
• Mozzarella cheese
• Tomato Sauce
• salt and pepper to taste

Instructions

1. Mix the breadcrumbs together with half of the Parmesan cheese, set aside.
2. In a bowl, mix together the ricotta cheese, spinach, and remaining Parmesan cheese together. Make sure your spinach is squeezed completely dry.
3. Lay the chicken cutlets out on a cutting board and spread about 2 Tablespoons of the cheese and spinach mixture on top of each cutlet.
4. Roll each chicken cutlet up and secure with toothpicks.
5. Beat the egg and place in a flat dish.
6. Dip the cutlets in the egg and then in the breadcrumb/Parmesan cheese mixture.
7. Place seam side down in a baking dish that has been sprayed and bake in a 425-degree oven for about 25 minutes.
8. Remove baking dish from oven and spread tomato sauce over each chicken cutlet and top with a slice of mozzarella cheese
9. Return to the oven and bake for another 5 minutes or until the cheese is bubbly.

Recipe Notes

• I used HALF of a 10-ounce box of frozen chopped spinach for this recipe.
• Make sure the spinach is squeezed dry before adding it to the ricotta cheese.

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