March 18, 2014
Categories: Dinner, Main Dish, Poultry, Chicken, Italian, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Kids Can Do It, Quick Meals, Small Batch Cooking, Entertaining, Fall/Autumn, Father's Day, Ladies Luncheon, Mother's Day, Romantic Dinner, Summer, Sunday Dinner, Winter, Weeknight Meals, Oven Bake, Boneless Pieces, Spring more
"This is a cinch to make and tastes great too! I serve them with a side of pasta with either butter, garlic and Parmesan cheese, or with sauce, and green salad. My Italian food loving family goes crazy when I make this, so we have it often, and I wanted to share it with you. You can easily double the recipe to feed a larger crowd. Garlic bread is great served with it, fresh out of the oven."
- Serving Size: 1 (152 g)
- Calories 290.4
- Total Fat - 12.6 g
- Saturated Fat - 6.1 g
- Cholesterol - 185.4 mg
- Sodium - 419.2 mg
- Total Carbohydrate - 5.7 g
- Dietary Fiber - 0.4 g
- Sugars - 0.8 g
- Protein - 36.8 g
- Calcium - 407.3 mg
- Iron - 1.7 mg
- Vitamin C - 1.9 mg
- Thiamin - 0.1 mg
Preheat oven to 450 degrees.
Place chicken breast in Ziploc bag and pound to about 1/4 inch thick. Cut in half so you have two cutlets. Do this with both breasts.
Combine bread crumbs and 3 tablespoons of the Parmesan in one bowl. Set aside.
Break eggs in separate dish, and whisk.
In small bowl mix Ricotta, Mozzarella, Parmesan and spinach.
Lay chicken down on cutting board.
Salt and pepper the breasts.
Add some of the Ricotta mixture, and roll the chicken seam side down.
Dip in egg, then coat with the bread crumb mixture.
Place seam down in the baking pan, then sprinkle with olive oil.
Bake for 25 minutes.
Remove from oven and top with Marinara sauce, and sprinkle with Mozzarella and Parmesan cheese.
Return to oven, and bake 3 more minutes, or until cheese is melted.
Tips & Variations
No special items needed.