2 Boneless Skinless Chicken Breasts
3/4 cup Italian Seasoned Bread Crumbs
1/2 cup grated Parmesan cheese
1/2 cup grated mozzarella
2 eggs, beat and set aside
3/4 cup fresh chopped spinach (can use frozen, make sure it is thawed and dry)
6 TBS Ricotta cheese
Olive Oil
1 1/2 cup Favorite Marinara sauce (Or you can make your own with 2 cans crushed tomatoes, 3 diced garlic cloves and 1/4 cup olive oil and salt to taste)
Preheat oven to 450 deg.
3/4 cup Italian Seasoned Bread Crumbs
1/2 cup grated Parmesan cheese
1/2 cup grated mozzarella
2 eggs, beat and set aside
3/4 cup fresh chopped spinach (can use frozen, make sure it is thawed and dry)
6 TBS Ricotta cheese
Olive Oil
1 1/2 cup Favorite Marinara sauce (Or you can make your own with 2 cans crushed tomatoes, 3 diced garlic cloves and 1/4 cup olive oil and salt to taste)
Preheat oven to 450 deg.
Place chicken breast in Ziploc bag and pound to about 1/4 inch thick. Cut in half so you have two cutlets. Do this with both breasts.
Combine bread crumbs and 3 TBS of the Parmesan in one bowl. Set aside
place eggs in separate dish
In small bowl mix ricotta, mozzarella, Parmesan and spinach.
Lay chicken down on cutting board. Salt and pepper the breasts. Add some of the ricotta mixture and roll the chicken seam side down. Dip in egg and then coat with the bread crumb mixture. Place in baking pan and sprinkle with the seam down. Sprinkle with olive oil.
Combine bread crumbs and 3 TBS of the Parmesan in one bowl. Set aside
place eggs in separate dish
In small bowl mix ricotta, mozzarella, Parmesan and spinach.
Lay chicken down on cutting board. Salt and pepper the breasts. Add some of the ricotta mixture and roll the chicken seam side down. Dip in egg and then coat with the bread crumb mixture. Place in baking pan and sprinkle with the seam down. Sprinkle with olive oil.
Bake for 25 minutes. Remove from oven and top with marinara and sprinkle with mozzarella and Parmesan. Return to oven and bake 3 more minutes or until cheese is melted
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