2poundsboneless skinless chicken breasts3-5 pieces, cut each in half lengthwise
1cupItalian bread crumbs
6tablespoonsgrated parmesan cheesedivided
5ouncesfresh baby spinachchopped
1clovegarlicfinely chopped
olive oil
½cupricotta cheese
⅓cupbeaten egg whites
4-6ouncesfresh mozzarella cheesesliced
1cuptomato sauce
fresh basil for topping
fresh tomatoas many slices as chicken roll ups
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Instructions
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.
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