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Sharing our food heritage with you

Chicken Parmigiana – Stuffed with Ricotta and Spinach

Chicken Parmigiana – Stuffed with Ricotta and Spinach
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Chicken Parmigiana - Stuffed with Ricotta and Spinach

September 29, 2020


  • 4 chicken fillets (Cut into 3 or 4 pieces)
  • 2 cups Italian Breadcrumb (See Recipe)
  • 1/2 cup grated parmesan cheese
  • 2 beaten eggs with 1 tablespoon milk
  • 1/2 cup frozen spinach thawed, squeezed dry of any liquid
  • 125gm cup ricotta cheese
  • 8 slices buffalo mozzarella
  • non-stick spray
  • 1 cup Napoli sauce (See Recipe)
  • salt and pepper to taste
  • Step 1 Preheat oven to 200°. Lightly spray a baking dish with non-stick spray.
  • Step 2 In a bowl, combine ricotta, spinach, 1/4 cup parmesan cheese and 1 egg, salt and pepper to taste.
  • Step 3 Lay chicken fillets down on a working surface, season both sides with salt and pepper, spread 2 tablespoons of spinach-cheese mixture on each fillet. Loosely roll each one and keep seam side down.
  • Step 4 Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish. This is where it gets messy! Just roll with it! Repeat with the remaining chicken. When finished, lightly spray top of coated chicken with non-stick spray, cover in foil for the first 10, then take it off.
  • Step 5 Bake 15 minutes. Remove from oven, top with Napoli sauce then parmesan & mozzarella cheese. Bake until cheese is melted and bubbling, about 10 more minutes. Serve with additional sauce on the side and grated cheese. When taken out of oven sprinkle some chopped basil leaves over the top.
  • Step 6 Enjoy and Buon Appetite.

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