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  • Prep Time (mins)
    30
  • Cook Time (mins)
    1 Hr 15
  • Servings
    8-10

Cheesy Chicken and Spinach Rolls

Made With

Ingredients

  • 1 1/2 cups Italian-style breadcrumbs
  • 1 1/2 cups Frigo® Fresh Grated Parmesan Cheese, plus more for topping
  • 1 teaspoon ground black pepper, plus more for seasoning
  • 5 eggs
  • 4 pounds boneless, skinless chicken breasts, butterflied and cut in half lengthwise
  • 1 (8-ounce) jar basil pesto
  • 4 cloves minced garlic  4 cups fresh baby spinach, loosely packed
  • ¾ cup Frigo® Whole Milk Ricotta Cheese
  • ½ teaspoon sea salt, plus more for seasoning
  • 1 (8-ounce) Frigo® Fresh Mozzarella Cheese, thinly sliced
  • 1 (24-ounce) jar marinara sauce
  • Fresh basil, for topping

Directions

Oil a 9x13-inch baking dish and preheat the oven to 450°F.

Place the breadcrumbs in a shallow bowl with 1 cup of the Frigo® Fresh Grated Parmesan Cheese and ½ teaspoon black pepper. Reserve it to the side.

In a separate shallow bowl, whisk 3 eggs together and set them aside.

Working in batches, place 2 pieces of chicken in a gallon-sized zip-top bag, zip the top and pound the pieces until they are about ¼-inch thick. (This is for quick cooking and ease of rolling filling into the chicken).

Then, prep the filling by pouring the oil from the prepared pesto into a large sauté pan with the minced garlic. Heat on medium-high heat until the garlic is lightly browned and fragrant, about 3 minutes. When the garlic is cooked through, add the spinach until it’s just barely wilted. Combine the sautéed spinach mixture with the Frigo® Whole Milk Ricotta Cheese, the remaining ½ cup of the Frigo® Fresh Grated Parmesan Cheese and the remaining 2 eggs. Add in the remaining jar of pesto. Then, sprinkle with a 1/2 teaspoon each of salt and pepper.

Assemble the chicken by placing one piece of chicken on a flat working surface and placing a spoonful of ricotta-spinach filling and a half slice of Frigo® Fresh Mozzarella Cheese in the middle. Roll the chicken so the edges meet to form a "seam." Then, lightly season the chicken roll with salt and pepper and dip the entire roll in the whisked egg. Finish by carefully rolling it in the breadcrumb-parmesan mixture. Place it in a baking dish, seam-side down. Repeat for the remaining pieces of chicken. Then, bake them for 25 minutes.

After 25 minutes, the chicken should be cooked through — white on the inside and lightly browned on top. Cover the chicken with the marinara sauce and remaining slices of Frigo® Fresh Mozzarella Cheese. Then, bake them for another 5–10 minutes or until the cheese is melted. Finish with fresh basil and Frigo® Fresh Grated Parmesan Cheese.

Rad Tip: Make your weekday menu prep easier; double the recipe, and dinner leftovers become a delicious lunch!

Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.

Ricotta|Fresh Mozzarella|Parmesan Cheese Recipe

  • Prep Time (mins)
    30
  • Cook Time (mins)
    1 Hr 15

Cheesy Chicken and Spinach Rolls