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Chicken & Spinach Rollatini

Chicken & Spinach Rollatini

Author Amber Brady
Yields 4 Servings

Ingredients

  • 2 chicken breasts
  • non-stick pan spray
  • ¼ cup small diced red onion
  • 2 garlic cloves, minced
  • 2 packed cups fresh spinach leaves, chiffonade
  • ¾ cup part skim ricotta cheese
  • 2 Tbsp Classico Basil Pesto Sauce
  • 1 cup marinara sauce
  • 4 slices mozzarella

Instructions

  • Preheat oven to 450˚F. Cut 2 chicken breasts in half to make 4 pieces. Butterfly all 4 pieces & pound out any thick parts to even out chicken (or lightly pound out chicken to ¼-½ inch). This can be done with chicken between to pieces of wax paper or plastic wrap.
  • In a non-stick skillet, spray generously with non-stick pan spray & saute onion & garlic with a little salt & pepper for a couple minutes until fragrant & onion is slightly translucent. Add your spinach & toss for 30 seconds or until spinach breaks down in size & is "wet." Remove from heat & set aside.
  • Season both sides of each chicken breasts with salt & pepper. Add ricotta cheese to slightly cooled spinach mixture & spread mixture over the top of the chicken; roll chicken up. Spread pesto sauce on a plate. Roll filled chicken breasts in the pesto sauce & place seam side down on a greased baking sheet.
  • Bake at 450˚F for 20 minutes (no longer pink.) Remove from oven & top with sauce & mozzarella slices. Return to oven for 3 more minutes or until cheese melts.

Notes