Prep 15 mins
Cook 30 mins
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.
- 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
- Heat oven to 350. Line small rimmed baking sheet with foil; spray with cooking spray.
- Combine mozzarella cheese, spinach, ricotta cheese, sun dried tomatoes, egg, garlic, pesto and 1/2 teaspoon of the salt in medium bowl.
- 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.
- 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.
I wanted to like this, but it just didn't do it for me. It was bland, which was surprising given what is in it. I also think the garlic needs to be sauteed before adding it because it still tasted raw after cooking. This also really isn't diabetes friendly, although it is listed as such. Diabetes recipes are both low in fat and carb/sugar because people who have diabetes are more prone to cardiovascular disease and have to be vigilant about keeping their fat intake low. This recipe is relatively high-fat. Made for My 3 Chefs.