HICKEN STUFFED WITH SPINACH AND RICOTTA CHEESE

HICKEN STUFFED WITH SPINACH AND RICOTTA CHEESE – Bestrecipe005



  • 5 boneless chicken breasts pounded thin
  • 1/2 cup breadcrumbs
  • 1/4 cup Parmesan cheese divided
  • 1 egg
  • 1/2 cup frozen chopped spinach squeezed dry
  • Half a package of 10 ounce size frozen spinach squeezed dry.
  • 1/2 cup ricotta cheese
  • 5 slices Mozzarella cheese
  • 1/2 cup marinara sauce
  • salt and pepper to taste


  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 breast 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 and the Internal temperature of the chicken reaches 165
    degrees.





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