Spinach & Ricotta Stuffed Chicken

Spinach & Ricotta Stuffed Chicken

You had me at stuffed!  I promise this is a healthy, easy and delicious chicken dinner.  And 21 day fix approved!  And yes, my photography skills are lacking totally here, but it still tastes great.

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1 lb of thin sliced chicken breasts
1/2 c whole wheat bread crumbs (or gluten free)
1/4 c grated Parmesan, divided
1 egg
half a package of frozen spinach, defrosted and squeezed dry
6 Tablespoons ricotta cheese
mozzarella cheese
tomato sauce
salt & pepper

Preheat oven 425, spray large baking pan with non stick cooking spray.  Mix the breadcrumbs together with half of the Parmesan cheese; set aside.  In another bowl, combine the ricotta, spinach, remaining Parmesan and a few dashes salt & pepper.

Crack and beat the egg in a shallow dish.  Lay the chicken out flat and divide the ricotta mixture up evenly among the chicken; roll each one up (secure with toothpick or your hand) – dip in egg mixture until fully coated and then roll in bread crumb/parm mixture until coated, put seam side down in baking pan (remove toothpick).

Bake for 25 minutes, remove and add some tomato sauce on top of each chicken roll and top with small amount of mozzarella cheese.  Bake another 5 minutes to melt the cheese.  Enjoy!

21 day fix – 1 chicken = 1 red, 1 blue

 

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