40 min
Baked Mozzarella Chicken Rolls
Recipe GLPRb178ec7e4d1c2d
Tender chicken breasts pounded thin, filled with a savory spinach and ricotta mixture, breaded, and baked until golden. Each roll is topped with marinara sauce, fresh mozzarella, and fragrant basil for a restaurant-quality dish that's both elegant and comforting.
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Ingredients
2 pounds Boneless, skinless chicken breasts (2 pounds, 8 individual 4-ounce pieces)
5 ounces Fresh baby spinach
1 clove Garlic clove, minced
Olive oil
½ cup Part-skim ricotta cheese
6 tablespoons Grated Parmesan cheese, divided
3 ounces Fresh mozzarella cheese, thinly sliced
1 cup Whole wheat Italian-style bread crumbs
1 cup Marinara sauce
Fresh basil, for garnish
Directions
Preheat your oven to 450°F. Lightly oil the bottom of a large baking dish and set aside.
Cut the 2 pounds of chicken breasts into 8 equal pieces (approximately 4 ounces each). Place each piece between two sheets of plastic wrap and pound with a meat mallet until the chicken is thin and has expanded in surface area, about ¼ inch thick. This ensures quick, even cooking.
Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the spinach and sauté for 2 to 3 minutes, stirring occasionally, until just barely wilted. Transfer to a bowl to cool slightly.
Combine the sautéed spinach with the ricotta cheese and 4 tablespoons of the grated Parmesan cheese. Mix well and set aside.
In a shallow bowl, combine the remaining 2 tablespoons of Parmesan cheese with the bread crumbs. Set aside.
Working with one piece of pounded chicken at a time, place it on a flat surface. Spoon approximately 1 tablespoon of the ricotta-spinach filling into the center of each chicken piece. Roll the chicken tightly around the filling, tucking in the sides so the edges meet to form a seam. Repeat with all 8 pieces.
Place each filled chicken roll into the breadcrumb mixture, turning to coat evenly on all sides.
Arrange the breaded chicken rolls seam-side down in the prepared baking dish. Bake for 25 minutes until the chicken is cooked through (internal temperature reaches 165°F when measured with a meat thermometer) and the coating is lightly browned.
Remove the baking dish from the oven. Spoon the marinara sauce evenly over each chicken roll and top with slices of fresh mozzarella cheese.
Return to the oven and bake for 3 to 5 minutes until the mozzarella is melted and the sauce is warm.
Remove from the oven and garnish generously with fresh basil. Serve immediately.
