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5
from 1 vote
Chicken Stuffed with Spinach and Ricotta Cheese
Prep Time
20
minutes
mins
Cook Time
35
minutes
mins
Total Time
55
minutes
mins
Author:
Lois
Ingredients
2
boneless, skinless chicken breasts
pounded thin
¼
cup
Parmesan cheese
¼
cup
to ½ cup frozen spinach
squeezed dry
1
cup
ricotta cheese
Tomato Sauce
Italian seasoning or your favorite herbs
salt and pepper to taste
Instructions
In a bowl, mix together the ricotta cheese, spinach and Parmesan cheese together.
Make sure your spinach is squeezed completely dry.
Lay the chicken cutlets out on a cutting board and spread some of the ricotta cheese mixture on top.
Roll each chicken cutlet up and secure with toothpicks if needed.
Spread a layer of tomato sauce in the bottom of a baking dish that has been sprayed with cooking spray.
Place each chicken breast in the baking dish seam side down.
Sprinkle each chicken breast with Italian seasoning, salt and pepper.
Bake in a 375 degree oven for about 25 minutes or until the chicken is cooked to a temperature of 165 degrees.
Notes
You can also drizzle some olive oil on top of each chicken breast before baking.