I made this last night and it was amazing! It’s not very hard to make and wasn’t super heavy. I paired mine with green beans, but a salad would also be great to add.
What you need:
- 2-4 Chicken Breasts
- 8 oz. Spinach (I used fresh)
- 2/3 C Ricotta Cheese
- 1/4 C Shredded Parmesan Cheese
- 8 oz. Shredded Mozzarella
- 1-2 eggs (2 if you use bread crumbs)
- Minced Garlic
- 1/2 C Bread Crumbs (You can exclude this altogether if you want to eat healthier)
- 2 C Marinara Sauce
- Salt and Pepper
What to Do:
I first cooked my spinach with olive oil and garlic. I cooked it down until it was wilted and soft. I then added it to a deep bowl.
Next, I added my ricotta, mozzarella, and half of my parmesan cheese to the bowl. Mix everything together with one of your eggs.
Preheat Over to 450 and prepare a glass dish for the chicken. I used a cooking spray to coat the dish.
Filet your chicken next. Hold it with one hand while cutting it almost in half with your knife. Open it up and cover with suran wrap. Flatten it out and salt and pepper both sides. Fill each breast with your cheese and spinach mixture. I used tooth picks to keep it closed because I over stuffed each one. Oops 🙂
Optional: In another bowl add second egg a little bit of milk. On a plate, use the remaining parmesan cheese and your bread crumbs. Dip the chicken in the eggs/milk then coat on the plate with your bread crumbs and cheese.
Place your chicken in the baking dish. Cook for 25 mins in the oven. When it’s done, remove from the oven. Sprinkle mozzarella and marinara sauce over the chicken and place back in the over for an additional 5 minutes.
Remove from the oven and place on serving plate. You can remove your toothpicks now, or as you eat. Enjoy! Also, don’t worry if it doesn’t turn out as pretty as the picture because mine definitely didn’t. But, who cares because it tasted amazing!