Sometimes I feel like I spend hours wandering through Waitrose after work, looking aimlessly for some sort of dinner inspiration. I’m always looking for something new to cook or bake, hence my growing “To Eat and Drink” board on Pinterest, which definitely helps. One of the recipes I squirrelled away for a rainy day was from Inspired Dreamer: Baked Mozzarella Chicken Rolls.
They turned out to be simple, quick and tasty. Here’s how:
- 4 boneless skinless chicken breasts
- 1 cup bread crumbs
- 6 tablespoons grated Parmesan cheese
- 5 oz fresh spinach
- 1 clove minced garlic and olive oil for sauteeing
- ½ cup ricotta cheese
- ⅓ cup beaten egg whites
- 3 oz fresh mozzarella cheese, thinly sliced
- 1 cup marinara sauce
- fresh basil for topping
Preheat the oven to 450F / 232C.
The first part is the fun bit: pounding the chicken. Pound each chicken breast until it’s thin. This also increases the surface area so there’s more room for fillings.
Put the breadcrumbs and two tablespoons of parmesan in a shallow bowl and set it aside.
The next step is to prepare the filling, so chop up the spinach and sauté with the garlic and olive oil for a few minutes. Combine this with the ricotta and the rest of the parmesan as well as 2-3 tablespoons of the egg whites.
Once that’s ready, it’s time to fill the chicken pieces. First oil the bottom of a baking pan. Now take a piece of chicken, lay it on a flay surface and put a spoonful of the spinach and ricotta mix in the middle. Roll it up, sealing the sides together and carefully roll it in the breadcrumbs to cover. Repeat with the rest, place them in a baking dish (seam side down) and bake for 25 minutes.
Make sure the chicken is cooked through and browned on top. Pour the marinara sauce on top along with fresh mozzarella slices. Bake for a few more minutes until the cheese melts and then sprinkle with basil to serve.