Sesame-Coated Chicken Stuffed With Ricotta And Spinach

  1. Preheat oven to 450u0b0.
  2. To prepare chicken, heat a large nonstick skillet over medium heat. Add spinach to pan; cook 5 minutes or until spinach begins to wilt, stirring frequently. Drain spinach in a colander, pressing until barely moist. Place spinach on a cutting board; finely chop. Place spinach in a medium bowl. Add Homemade Ricotta Cheese, 1/4 teaspoon black pepper, 1/8 teaspoon salt, and nutmeg; stir well to combine.
  3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Spread each chicken breast half with 1/4 cup ricotta mixture, leaving a 1/4-inch border. Starting with a short side, roll up each chicken breast half jelly-roll fashion. Place rolls, seam sides down, in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle remaining 1/4 teaspoon black pepper and 1/8 teaspoon salt evenly over rolls; drizzle rolls evenly with 1 tablespoon olive oil. Sprinkle rolls with sesame seeds, pressing gently to adhere. Bake at 450u0b0 for 20 minutes or until chicken is done.
  4. To prepare sauce, combine chopped tomato and remaining ingredients, stirring gently. Serve with chicken.

chicken, baby spinach, freshly ground black pepper, salt, nutmeg, skinless, cooking spray, extravirgin olive oil, sesame seeds, tomato, fresh basil, red onion, extravirgin olive oil, lemon rind, ground red pepper, salt

Taken from www.myrecipes.com/recipe/sesame-coated-chicken-stuffed-with-ricotta-spinach (may not work)

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