Mozzarella-Stuffed Chicken |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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It's what's inside these rolled-up chicken breasts that counts: a tasty blend of mozzarella and ricotta cheeses, spinach and sun-dried tomatoes. Slicing the chicken on the diagonal makes an attractive presentation. This came from The Cooking Club Of America. I have not tried this just posting for safe keeping. Ingredients:
3/4 cup chopped fresh mozzarella cheese |
3/4 cup frozen chopped spinach, thawed and squeezed dry |
1/2 cup ricotta cheese |
1/4 cup oil packed sun dried tomatoe, finely chopped |
1 egg, beaten |
1 garlic clove, minced |
1 teaspoon pesto sauce (purchased refrigerated) |
3/4 teaspoon coarse salt, divided |
4 boneless skinless chicken breast halves, pounded to 3/8-inch thickness |
1 tablespoon olive oil |
1/4 teaspoon pepper |
Directions:
1. Heat oven to 350. Line small rimmed baking sheet with foil; spray with cooking spray.
2. Combine mozzarella cheese, spinach, ricotta cheese, sun dried tomatoes, egg, garlic, pesto and 1/2 teaspoon of the salt in medium bowl.
3. Place chicken on plastic wrap-lined surface; spread each breast with 1/2 cup filling, leaving 1/2-inch border all around. Roll up breasts from pointed end; secure with toothpicks. Place on baking sheet. Brush with oil; sprinkle with remaining 1/4 teaspoon salt and pepper.
4. Bake 30 minutes or until chicken is no longer pink in center. Remove chicken; baste with pan juices. Cover loosely with foil; let stand 5 minutes. Remove toothpicks. Serve whole or slice on the diagonal.
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