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Cheesy Chicken and Spinach Rolls
Chef Emily Ellyn’s Cheesy Chicken and Spinach Roll’s are a one-pan stuffed breaded chicken dish loaded with cheese, spinach, and a ton of flavor!
Prep Time: 30 minutes
Bake Time: 30 minutes
Yield: 9×13 baking dish
Ingredients
- 4 pounds boneless skinless chicken breasts, butterflied and cut in half lengthwise
- 1 1/2 cups Italian style breadcrumbs
- 1 1/2 cups Frigo® Fresh Grated Parmesan
- 4 cups fresh baby spinach, loosely packed
- 4 cloves minced garlic
- 1 (8-ounce) jar basil pesto
- 1 cup Frigo® Whole Milk Ricotta
- 5 eggs
- 1 (8-ounce) Frigo® Fresh Whole Milk Mozzarella, thinly sliced
- 1 (24-ounce) jar marinara sauce
- Ground black pepper and Sea salt, to taste
- Fresh basil for topping
Directions
Oil a 9×13 baking dish and preheat the oven to 450° F.
Place breadcrumbs in a shallow bowl with 1 cup Frigo® Fresh Grated Parmesan, and ½ teaspoon black pepper. Reserve to side.
In a separate shallow bowl, whisk three eggs together and set aside.
Prep the chicken by butterflying 4 to 5 boneless chicken breasts so they are splayed open. Slice the flattened breasts in half lengthwise. You will have 8 to 10 pieces. Working in batches, place 2 pieces in a gallon size zip top bag, zip the top and pound pieces until they are about 1/4 inch thick. (This is for quick cooking and ease of rolling filling into the chicken).
Prep the filling by pouring the oil from the prepared pesto into a large sauté pan with minced garlic. Heat on medium-high heat until garlic is lightly browned and fragrant, about 3 minutes. When garlic is cooked through, add the spinach until just barely wilted. Combine the sautéed spinach mixture with ¾ cup Frigo® Whole Milk Ricotta, ½ cup Frigo® Fresh Grated Parmesan, and two eggs. Add in the remaining jar of pesto. Sprinkle with a 1/2 teaspoon each of salt and pepper.
Assemble the chicken by placing one piece of chicken on a flat working surface and placing a spoonful of ricotta-spinach filling and a half slice of Frigo® Fresh Whole Milk Mozzarella in the middle. Roll the chicken so the edges meet to form a “seam.” Lightly season chicken roll with salt and pepper and then dip the entire roll in the whisked egg, and then finish by carefully rolling it in the breadcrumb-parmesan mixture. Place in a baking dish, seam side down. Repeat for the remaining pieces of chicken. Bake for 25 minutes.
After 25 minutes, the chicken should be cooked through — white on the inside and lightly browned on top. Cover the chicken with the marinara sauce and slices of fresh Mozzarella. Bake another 5-10 minutes or until cheese is melted. Finish with fresh basil and Frigo® Parmesan.
Rad Tip: Make your weekday menu prep easier; double the recipe, and dinner leftovers become a delicious lunch!
