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Chicken Stuffed with Spinach and Ricotta Cheese
Chicken Stuffed with Spinach and Ricotta Cheese
Prep Time
15
minutes
mins
Cook Time
35
minutes
mins
Total Time
50
minutes
mins
Author:
Lois
Ingredients
5
chicken cutlets
pounded thin
½
cup
breadcrumbs
¼
cup
Parmesan cheese
divided
1
egg
Half a package of 10 ounce size frozen spinach
squeezed dry.
½
cup
ricotta cheese
Mozzarella cheese
Tomato Sauce
salt and pepper to taste
Instructions
Mix the breadcrumbs together with half of the Parmesan cheese, set aside.
In a bowl, mix together the ricotta cheese, spinach and remaining Parmesan cheese together. Make sure your spinach is squeezed completely dry.
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.
Roll each chicken cutlet up and secure with toothpicks.
Beat the egg and place in a flat dish.
Dip the cutlets in the egg and then in the breadcrumb/Parmesan cheese mixture.
Place seam side down in a baking dish that has been sprayed and bake in a 425 degree oven for about 25 minutes.
Remove baking dish from oven and spread tomato sauce over each chicken cutlet and top with a slice of mozzarella cheese
Return to the oven and bake for another 5 minutes or until the cheese is bubbly.
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.