Spinach And Ricotta-Stuffed Chicken Parmigiana

• 4 None boneless skinless chicken breasts (1 3/4 lbs)
• 1 cup baby spinach leaves
• 1 1/4 cups ricotta cheese
• 1/4 cup flour, seasoned with salt and pepper
• 2 None eggs
• 2 tbsp milk
• 1 1/2 cups stale breadcrumbs
• None None Vegetable oil, for shallow-frying
• 1 cup jarred tomato pasta sauce
• 1 cup grated mozzarella cheese

1. Preheat the oven to 400u0b0F. Oil a large shallow baking dish.
2. Using meat mallet, gently pound chicken, one piece at a time, between sheets of plastic wrap until 1/4-inch thick. Cut each piece in half.
3. Top each chicken piece with spinach and ricotta, leaving 1/4-inch border around edges. Fold in half to cover filling, pressing down firmly. Secure with toothpicks.
4. Coat chicken in flour; shake off excess. Dip in combined egg and milk, then in breadcrumbs.
5. Heat oil in large skillet on medium-high heat. Cook chicken, in batches, until browned. Drain on paper towels.
6. Place in prepared dish. Top with pasta sauce and mozzarella. Bake for 10 mins, or until cheese is melted and chicken is cooked through.

chicken breasts, baby spinach leaves, ricotta cheese, flour, eggs, milk, breadcrumbs, vegetable oil, pasta sauce, mozzarella cheese

Taken from recipes-plus.com/api/v2.0/recipes/36050 (may not work)