This is a yummy meal and is so easy to make. I usually make my own homemade sauce, but you can use cheater's sauce in a jar if you are in a hurry. Sometimes I make the meal the night before so all of the flavors can blend together, then serve it the next day with garlic pasta and salad. The presentation of the meal is just beautiful.
Chicken Ricotta
Preheat oven to 350 degrees
Ingredients
4 boneless skinless chicken breasts (pound with a mallet to flatten them)
1 small container ricotta cheese
1 small box frozen chopped spinach thawed, drained and water squeezed out
1/2 cup parmesan cheese
1/2 cup mozzerella cheese
1 egg
square baking dish
Marinara sauce of choice (I like mine with plenty of garlic, onions, green peppers and mushrooms)
In medium size mixing bowl add container of ricotta cheese, 1/2 of the spinach, 1/4 cup parmesan cheese, 1/4 cup mozzerella cheese and egg. Mix well. Roll into 4 equal balls.
Sprinkle remaining spinach on bottom of square baking dish. Add about three large tablespoons of sauce to the bottom of the pan.
Place flattened chicken breast on plate upside down, and place one ricotta cheese ball on top. Roll up the breast around the cheese mixture, then place right side up in pan. Repeat for the other three breasts.
Cover with sauce, then sprinkle with remaining parmesan cheese. Cover with foil.
Bake for 50 minutes at 350 degrees.
Remove foil, then sprinkle remaining mozzerella cheese equally over the chicken breasts. Return to oven uncovered for an additional 10 minutes.
Serve with pasta, extra sauce on the side and salad.
Enjoy!