I can’t believe it took me this long to showcase this recipe on the blog!
This is such an easy recipe and it’s one of Joe’s favorites. He rarely tells me what he wants for dinner. I usually get the shrug.
However, he does request this recipe sometimes. That’s how I know he really likes it.
It only takes about 15 or so minutes to prep and 25 minutes to bake.
Spinach and Ricotta Stuffed Chicken
1 package thin sliced chicken (mine had 6 cutlets, about 1.5 lbs)
1/2 cup part skim ricotta
1 package frozen chopped spinach
2% shredded mozzarella (about 1/2 -3/4 cup)
3/4 cup seasoned bread crumbs
3 egg whites
salt, pepper, garlic powder
Start by defrosting your spinach in the microwave- make sure it is squeezed completely dry. You can do this with a paper towel or dish cloth.
Place in a bowl with ricotta, salt, pepper and garlic powder.
Add 1 egg white and mix with a fork.
Beat the other 2 egg whites with a dash of water. Add a little salt and pepper to the egg mixture if you want.
Lightly coat the chicken in the egg and then in the breadcrumbs. Place in a pan sprayed with cooking spray.
Put the spinach mixture on top of the chicken cutlets
Add a little shredded cheese on top
Roll up the chicken and secure with a toothpick.
Bake on 350 degrees for 25-30 minutes
Easy and delicious!
It’s a great way to get kids and husbands to eat veggies too.
Off to watch the Steelers on MNF! Night!