I love this recipe because it’s different, and it’s fancy enough that you could serve it for company, but it’s also super easy and doesn’t have a mile-long ingredients list of things that you’ll buy and then toss into the backs of your cupboards, never to be seen again. For stuffing the chicken, you’re going to need 3 large boneless skinless chicken breasts (yes, I do realize there are four in this picture. Math may not be my strong suit, but I did catch this one…)
kosher salt and freshly ground black pepper, spinach leaves, ricotta cheese, garlic bread seasoning, and mozzarella cheese.
Preheat oven to 350. Mix together the ricotta cheese and garlic bread seasoning and set aside.
Line a baking sheet with parchment paper and set aside. Place a chicken breast flat on a plastic cutting board and cover the entire board with a piece of plastic wrap.
Pound the chicken breast with a meat mallet until it’s about 1/4″ thick (it will have spread considerably).
Cut the pounded chicken breast in half.
Repeat with remaining chicken breasts. Line a chicken breast with spinach leaves.
Sprinkle with mozzarella cheese…
And spread about 2 tablespoons of the ricotta mixture over the spinach leaves and cheese, leaving about a 1/2″ margin from each edge.
Starting at on one end, carefully roll up each chicken breast and secure with 2 toothpicks.
Repeat with the remaining chicken breasts. Roll each stuffed chicken breast in melted butter,
then roll in the Italian seasoned bread crumbs
and place on the prepared baking sheet.
Bake for 35-40 minutes in the preheated oven or until the chicken is cooked through. If you want to brown the tops a little, turn on the low broiler for 1-2 minutes (be sure to keep an eye on it–burning things at this point would be very sad). Makes 6 servings.
Ingredients: 3 large boneless skinless chicken breasts kosher salt and freshly ground black pepper 1 cup spinach leaves 8 ounces ricotta cheese 1 tablespoon + 1 teaspoon garlic bread seasoning 1 cup shredded mozzarella cheese 4 tablespoons butter, melted 1 cup Italian seasoned bread crumbs Pizza sauce (or your favorite marinara sauce) Instructions: Preheat oven to 350. Mix together the ricotta cheese and garlic bread seasoning and set aside. Line a baking sheet with parchment paper and set aside. Place a chicken breast flat on a plastic cutting board and cover the entire board with a piece of plastic wrap. Pound the chicken breast with a meat mallet until it’s about 1/4″ thick (it will have spread considerably). Cut the pounded chicken breast in half. Repeat with remaining chicken breasts. Line a chicken breast with spinach leaves. Spread about 2 tablespoons of the ricotta mixture over the spinach leaves, leaving about a 1/2″ margin from each edge, then sprinkle with mozarella. Starting at on one end, carefully roll up each chicken breast and secure with 2 toothpicks. Repeat with the remaining chicken breasts. Roll each stuffed chicken breast in melted butter, then roll in the Italian seasoned bread crumbs and place on the prepared baking sheet. Bake for 35-40 minutes in the preheated oven or until the chicken is cooked through. If you want to brown the tops a little, turn on the low broiler for 1-2 minutes (be sure to keep an eye on it–burning things at this point would be very sad). Makes 6 servings.
