Stuffed Chicken Breast Marinara |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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If you have large enough chicken breasts you can slit a hole in the side and stuff instead of pounding the breasts thin, also alfredo sauce may be used in place of marinara. You can prepare the cheese mixture, roll up into the chicken breasts and place into the baking dish, cover with plastic wrap and refrigerate up to 24 hours in advance, or just prepare the cheese mixture a day ahead Ingredients:
8 boneless skinless chicken breasts (pounded thin) |
seasoning salt |
black pepper |
2 cups marinara sauce or 2 cups alfredo sauce |
1 cup shredded mozzarella cheese (or to taste) |
1 (15 ounce) ricotta cheese |
1 teaspoon dried italian seasoning (rubbed between fingers to release flavors) |
2 tablespoons finely chopped onions |
0.5 (10 ounce) package frozen spinach (thawed and hand-squeezed dry) |
2 teaspoons fresh minced garlic |
2 eggs, lightly beaten |
1/4 cup grated parmesan cheese |
1/2 cup grated mozzarella cheese |
seasoning salt |
black pepper |
Directions:
1. Set oven to 350 degrees.
2. Butter a 13 x 9-inch baking dish.
3. In a large bowl combine all filling ingredients together until well blended then season with seasoned salt and pepper to taste.
4. Divide the cheese mixture into 8 even servings.
5. Place one breast onto a plate, then place a serving of the cheese filling on the top of the breast.
6. Roll up jellyroll fashion, then season outside of the rolled breasts with seasoned salt and pepper.
7. Place into the baking dish seam-side down.
8. Repeat with the remaining seven breasts.
9. Drizzle the marinara sauce or alfredo sauce over the rolled breasts (you will not have to cover each breast completely with the sauce).
10. Bake for about 40-45 minutes.
11. Sprinkle top with about 1 cup mozzarella cheese (or to taste) and return to oven until the cheese melts (about 3-4 minutes).
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