Baked Spinach-Ricotta Stuffed Chicken Roll Ups with Caprese (Tomato Mozzarella Basil) Topping
AuthorRegina | Leelalicious
2poundsboneless skinless chicken breasts3-5 pieces, cut each in half lengthwise
1cupItalian bread crumbs
6tablespoonsgrated parmesan cheesedivided
5ouncesfresh baby spinachchopped
⅓cupbeaten egg whites
4-6ouncesfresh mozzarella cheesesliced
fresh basil for topping
fresh tomatoas many slices as chicken roll ups
Cut the chicken breasts in half lengthwise. Depending on their size you will end up with 6-10 pieces. Pound each piece with a kitchen mallet to make even thinner. Combine bread crumbs with 2 tablespoons parmesan cheese and place in a shallow bowl.
Heat a drizzle of olive oil in a pan and saute chopped spinach with garlic until just starting to wilt. Stir in ricotta, parmesan and 2 tablespoons of the egg whites. Place remaining egg whites in a shallow bowl.
Preheat the oven to 450 degrees F and oil the bottom of a large baking dish. Start an assembly line. Place a spoonful of the spinach filling in the middle of a chicken piece and roll up. Dip the entire chicken roll up in egg whites, then roll in the bread crumbs and place seam-side down in the baking dish. Repeat with remaining chicken pieces and bake for 25 minutes.
After 25 minutes, top each chicken roll up with tomato sauce and a slice of mozzarella cheese. Bake for 3-5 minutes until cheese just starts melting. Top with fresh tomato slices and fresh basil leaves and/or ribbons.