1/2 cup frozen spinach thawed, squeezed dry of any liquid
125gm cup ricotta cheese
8 slices buffalo mozzarella
1 cup Napoli sauce (See Recipe)
salt and pepper to taste
Step 1Preheat oven to 200°. Lightly spray a baking dish with non-stick spray.
Step 2In a bowl, combine ricotta, spinach, 1/4 cup parmesan cheese and 1 egg, salt and pepper to taste.
Step 3Lay 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 4Dip 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 5Bake 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.
Sharing our family’s heritage recipes and food stories with you, we hope Almondine Fig reminds you to reconnect with the wholesome experience of food & dining . We hope Almondine Fig helps you reconnect with the true essence of food, revive old memories as well as create new beautiful memories associated with food.
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